- In a large pot over medium heat, coosausage, breaking up with theback of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Drain fat.
- Add garlic and onion and let cook until golden, 5 minutes more. Season with salt and pepper. Add chicken broth and potatoes and enough water to cover the potatoes and cook until potatoes are tender, 20 to 25 minutes.
- Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream.
- Garnish with Parm and serve.