1. Cook the Sausage:

1. In a large pot or Dutch oven, crumble the Italian sausage and cook over medium heat until browned and fully cooked, about 6-8 minutes.

2. Use a slotted spoon to remove the sausage from the pot and set it aside. Leave a little bit of the drippings in the pot for added flavor.

2. Sauté the Vegetables:

1. In the same pot, add the diced onion and cook for 3-4 minutes until softened.

2. Add the minced garlic and crushed red pepper flakes (if using), and cook for another 30 seconds until fragrant.

3. Add the Broth and Potatoes:

1. Add the diced potatoes, chicken broth, and water to the pot. Stir to combine.

2. Bring the soup to a boil, then reduce the heat to medium-low and simmer for about 10-15 minutes, or until the potatoes are tender.

4. Add the Sausage and Kale:

1. Return the cooked sausage to the pot. Stir in the chopped kale and cook for 5-7 minutes, until the kale is wilted and tender.

5. Stir in the Cream and Season:

1. Pour in the heavy cream and stir to combine.

2. Season with salt, pepper, and dried thyme. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.

6. Serve & Enjoy:

1. Ladle the soup into bowls and top with grated Parmesan cheese if desired.

2. Serve warm with a side of crusty bread for dipping.