Place the Italian sausage in a large stock pot. Cook over medium heat stirring frequently so it crumbles and cooks evenly, until the sausage is cooked through and no longer pink.

Remove from the pan, drain and set aside.

Add the olive oil, minced garlic and diced onions to the stock pot. Cook over medium heat for 5-10 minutes or until the onions are translucent.

Add in the chicken broth and stir to mix.

Add in the drained and chopped sun dried tomatoes. Bring to a simmer over medium heat.

Add in sausage and kale, stir to incorporate. Simmer over low for 10-15 minutes or until the kale is soft.

Add in the heavy cream and parmesan cheese. Stir in, continuing to heat over low heat until the parmesan cheese is melted and well incorporated.

Serve warm.