Start by heating a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage to the pot, breaking it up with a spoon or spatula as it cooks. You'll want to keep stirring until it's browned and fully cooked through. Once done, transfer the sausage to a paper towel-lined plate to drain excess grease, leaving about 1-2 tablespoons behind in the pot for flavor.

In the same pot, toss in your diced onion, carrots, and celery. Sauté these veggies for about 4-6 minutes until they start to soften. Next, add in the minced garlic along with the poultry seasoning, Italian seasoning, kosher salt, black pepper, and a pinch of red pepper flakes. Stir everything together for about 60 seconds.

Sprinkle in the flour over your sautéed veggies. Stir well to coat them; this will help thicken your soup later on. Once mixed, add your cubed gold potatoes and pour in the chicken broth. Bring this mixture to a boil before reducing the heat to let it simmer for around 20 minutes until the broth thickens and the potatoes become fork-tender.

Once your potatoes are soft, stir in the drained white beans along with the Tuscan kale. The kale will wilt down beautifully into the soup as it cooks. Then pour in the heavy cream along with the sausage you set aside earlier. Allow everything to meld together for another few minutes on low heat.

Finish off your soup by adding 2 tablespoons of apple cider vinegar and tasting for seasoning. Adjust with more black pepper or salt as needed.