In a large stock pot or dutch oven, cook italian sausage and onion until sausage is no longer pink and onions are translucent. Add garlic and cook for 2 additional minutes.
Add in tomatoes, chicken stock, and potatoes. Bring to a boil and cook for about 10-15 minutes or until the potatoes are tender.
Reduce to a simmer and add in torn kale, heavy cream, parmesan, onion powder, oregano, salt and pepper.
Simmer for an additional 5 minutes or until the kale is tender and wilted. Serve topped with grated parmesan and alongside crostini or toasted baguette
