Heat a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the Italian turkey sausage and cook for 8–10 minutes, breaking it into small, bite-sized pieces, until fully cooked and lightly browned. Drain excess grease if needed, leaving about 1 tablespoon in the pot for flavor.

Add the diced onion and sauté for 4–5 minutes, until softened.

Stir in the garlic, tomato paste, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Cook for 1–2 minutes, stirring often, until fragrant.

Pour in the bone broth, scraping the bottom of the pot to release any browned bits.

Add the drained cannellini beans, minus the 1/4 cup reserved, and stir to combine.

Add the reserved 1/4 cup of beans and 1/2 cup of liquid from the pot to a blender and blend until smooth. Pour it back into the pot to help thicken the soup.

Bring to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for 10–15 minutes to let the flavors develop and the liquid reduce slightly.

Reduce the heat to low. Slowly stir in the heavy whipping cream, then gradually add the Parmesan, stirring until incorporated. Keep the soup at a gentle simmer and avoid a hard boil after the cream and cheese go in.

Stir in the kale and simmer for 10–15 minutes, until tender.

Taste and season with salt and black pepper. For a thicker soup, simmer uncovered a few minutes longer. If it gets too thick, add a splash of bone broth until it's the consistency you like.