Place a large dutch oven on a burner on the stovetop. Turn on medium heat and let the dutch oven heat up.

Spray the dutch oven with cooking grease.

Add the turkey sausage to the dutch oven. Use a wooden spoon or spatula to break up the turkey as it cooks. Cook for about 5 minutes or until there's no pink and it's cooked through.

After the meat is finished cooking, scoop the meat out of the dutch oven. Place in a bowl on the side until needed. **When scooping out the meat, leave the excess liquid in the dutch oven! Don't drain. You'll use this for the next steps**

Add the onion and garlic to the dutch oven. Sprinkle with salt and pepper, as desired. Use a spoon to stir frequently.

Cook for about 5 minutes, until onions start to get soft.

Add the block of neufchatel cheese to the dutch oven. Use a spoon to crush the cream cheese and help the melting process. Stir around until creamy and melted, about 2 minutes.

Pour the chicken broth and potatoes into the dutch oven. Turn the burner up to medium-high heat. Cook for about 20 minutes, until potatoes are soft.

Cut the heat to low and add in the kale and meat. Mix completely and let cook for about 3 minutes, until the kale leaves start to wilt.

Scoop the soup into bowls. Top with bacon, parmesan cheese and red pepper flakes for some extra flavor.

Enjoy!