In a large pot, add the Italian sausage over medium heat. Cook until it’s nicely browned, breaking it apart with a spoon until it’s cooked through—about 5-7 minutes.

Add the diced onion and minced garlic to the pot. Stir occasionally, cooking until the onion becomes soft and translucent, which takes about 3-4 minutes.

Toss in the sliced carrots and diced celery, stirring well. Allow them to cook for about 5 minutes until they’re slightly tender and vibrant in color.

Pour in the chicken broth and add the diced tomatoes. Bring the mixture to a delightful boil.

Once boiling, reduce the heat and let the soup simmer gently for 20 minutes.

Stir in the heavy cream and chopped kale. Cook for an additional 2-3 minutes until the kale has wilted and the soup is creamy.

Taste and generously season with salt and pepper as desired.