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Peel and dice 2 sweet potatoes into ½-inch cubes. Coarsely chop ½ bunch lacinato kale (about 2 cups). Cut 12 ounces Italian chicken sausage crosswise into ½-inch pieces.
Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat until shimmering. Add the sausage and cook until browned, 6 to 8 minutes. Add 4 cups low-sodium chicken broth, 1 teaspoon dried Italian seasoning, and the sweet potatoes, and bring to a boil. Simmer until the sweet potatoes are tender, 15 to 20 minutes. Add the kale and cook until wilted, about 3 minutes.