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Brown turkey sausage in a large pot over medium heat until fully cooked, then transfer to a separate plate.
Using the same pot, sauté diced onions and minced garlic until they become translucent and aromatic.
Pour in chicken broth and water, then add cubed potatoes. Bring the liquid to a rolling boil, then reduce heat and simmer for 10-12 minutes until potatoes are fork-tender.
Return the cooked sausage to the pot, and introduce chopped kale and red pepper flakes. Allow the mixture to gently simmer for 4-5 minutes, ensuring kale wilts and flavors meld together.
Stream in heavy cream, stirring continuously to integrate the cream evenly throughout the soup. Continue cooking for an additional 2-3 minutes to warm the cream and develop a rich, creamy consistency.
Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Ladle into warm bowls and serve immediately while hot, offering a comforting and hearty meal.