Brown and crumble sausage in a large pot over medium-high heat. Remove with a slotted spoon and drain the excess grease.

Return sausage to pot. Add potatoes, chicken stock, ½ tsp salt, and ¼ tsp pepper. Bring to a boil, then reduce heat and cook for 10–12 minutes or until potatoes are tender.

Remove half the potatoes with a slotted spoon, mash in a bowl, then return them to the soup to thicken.

Stir in the kale or spinach and the heavy cream. Cook for 2–3 more minutes until the greens are tender. Adjust seasoning as needed.

Serve hot, garnished with shredded parmesan, cracked pepper, and a drizzle of olive oil.