1. Brown the sausage – In a large Dutch oven or pot, cook the Italian sausage over medium‑high heat until it’s fully browned and crumbled. Use a slotted spoon to remove the sausage and transfer it to a bowl. Carefully discard most of the rendered fat, leaving just enough in the pot to enhance flavor during sautéing.
2. Simmer the potatoes – Return the sausage to the pot, then stir in the diced potatoes and chicken stock. Season with ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper. Bring the mixture to a boil, then reduce heat to medium and simmer for about 10–12 minutes, until potatoes are just tender.
3. Mash half the potatoes – Scoop out roughly half of the cooked potatoes using a slotted spoon, and transfer them to a separate bowl. Mash those potatoes until smooth, then stir them back into the pot to naturally thicken the broth and enhance creaminess.
4. Add greens and cream – Add the chopped kale or spinach to the soup, followed by the heavy cream. Stir well to combine.
5. Simmer briefly – Cook for another 2–3 minutes, just until the greens are wilted and tender, but still vibrant.
6. Serve and garnish – Ladle the soup into bowls. Top each serving with a sprinkle of freshly shredded Parmesan cheese, a crack or two of black pepper, and a light drizzle of olive oil for a polished, flavorful presentation.

When seasoning, remember: it’s always better to start small. You can add more salt later, but you can’t take it out once it’s in.

Feel free to switch up the sausage: use sweet, spicy, or even turkey sausage to suit your flavor preference or dietary needs.