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Heat a large pot over medium heat, add the sausage and cook until no longer pink. Drain the sausage on a plate lined with paper towels and wipe out any remaining grease in the pan.
Turn the heat down to med/low. Add the olive oil, onion and garlic and saute 3-4 minutes.
Slice the potatoes ¼ inch thick, cut these rounds into quarters. Rinse the potatoes with water. To the pot add the potatoes, sausage, chicken broth, kale, salt and pepper and bring to a boil.
Cover the pot with a tight fitting lid and turn the heat down to low. Simmer for 8-10 minutes. The potatoes should be al dente not mushy. Once the soup is done, stir in the heavy cream.
Serve into bowls with parmigiano reggiano cheese on top (just like at Olive Garden!) .