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To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink.
Add the garlic and onion and cook, stirring often, until the onions are translucent and the garlic is fragrant, about 4 minutes.
Add the chicken broth and potatoes. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes.
Add the kale and cook for about 2 minutes.
Remove the soup from the heat, stir in the cream, the Parmesan cheese, and season with salt and pepper to taste.
Ladle into soup bowls and top with Parmesan cheese