Heat a large soup pot or Dutch oven over medium-high heat and add the Italian sausage, breaking it up with a spoon or spatula as it cooks. Once the sausage is browned and fully cooked through, remove it to a paper towel-lined plate, leaving behind 1-2 tablespoons grease.

Add the onion, carrot and celery, sautéing for 4-6 minutes, until softened. Add the 4 cloves minced garlic, 1 teaspoon poultry seasoning, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper and pinch of red pepper flakes, stirring so the veggies get coated in seasonings and the spices and garlic can bloom in flavor, about 60 seconds.

Toss in the flour, stirring to coat the veggies. Add the potatoes and chicken broth, bring to a boil and then reduce to a simmer for 20 minutes until the broth is thickened and the potatoes are fork tender.

Stir in the white beans, Tuscan kale, cream and sausage. Let the kale wilt down and then finish the soup with 2 tablespoons red wine vinegar and a few pinches of black pepper and/or salt, to taste.

Serve hot with Parmesan cheese, pepper, fresh herbs and a hunk of bread.