In a large soup pot over medium heat, add the ground Italian sausage. Cook 5 to 7 minutes, breaking it apart as it cooks. Drain excess grease and set the sausage aside.

To the same pot, add olive oil, diced onion, diced red bell pepper, kosher salt, pepper, and crushed red pepper flakes. Cook over medium heat 5 to 7 minutes, stirring occasionally. Add the garlic, cook 1 minute, then add the chicken broth.

Optional step: For a creamier, thicker soup use an immersion blender and blend for 1 minute.

Add the cooked sausage, tomatoes, cannellini beans, Italian seasoning, kale, more kosher salt, and pepper. Bring to a boil, reduce heat to simmer for 10 minutes.

Add the heavy cream, bring to a boil and simmer 5 more minutes. Taste for seasoning and add more kosher salt, pepper, and crushed red pepper flakes if needed.