In a stock pot over medium heat, add olive oil and sausage. Sauté until the sausage is browned.
Deglaze the pan with wine. Allow to cook 2-3 minutes.
Add your onion and garlic. Sauté for 2-3 minutes.
Add the rest of your ingredients, except for the cream. Allow to come to a simmer and cook until the potatoes are tender and the kale is wilted, approximately 30 minutes.
Stir in your cream and allow to heat through. Serve and enjoy!
Notes
I use dairy free cream in this recipe but you can replace with dairy cream.Pork sausage and turkey sausage also work well in this dish.