Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage and cook until browned and fully cooked through. Remove it to a paper towel-lined plate, leaving 1-2 tablespoons of grease in the pot.

In the same pot, add the diced onion, carrots, and celery. Sauté for 4-6 minutes until softened.

Add the minced garlic, poultry seasoning, Italian seasoning, kosher salt, black pepper, and red pepper flakes to the pot. Stir well and allow spices to bloom for about 60 seconds.

Toss in the flour and stir to coat the vegetables. Add the cubed potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer and cook for about 20 minutes until the broth thickens and the potatoes are fork tender.

Stir in the white beans, Tuscan kale, heavy cream, and the cooked sausage. Allow the kale to wilt down. Finish with red wine vinegar and adjust seasoning as needed.

Serve the soup hot, topped with Parmesan cheese and fresh herbs. Pair with crusty bread.