Brown the sausage in a tablespoon or so of olive oil. You can brown it whole and slice it after cooling a bit, or remove from the casings and brown in crumbles – it is a matter of preference, and either way, set the cooked sausage aside.

In the drippings from the sausage, sweat the celery, onion, carrots and garlic.

Cook about 5 minutes, until slightly softened.

Deglaze the pan with the wine, and cook until mostly reduced.

Add the chicken stock and bring up to a simmer.

Add back the sausage, along with the potato slices and the kale.

Keep at a simmer, just until the potatoes are tender, stirring every so often.

Stir in the cream and bring back to serving temperature.

Serve in bowls with a few shavings of an aged Italian cheese if you like.