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

Spray the dutch oven with cooking grease.

Add the Italian sausage to the dutch oven. Use a wooden spoon or spatula to break up the sausage as it cooks, about 7-8 minutes or until there's no pink and internal temp is 160 degrees.

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 sausage, 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 Neufchâtel cheese to the dutch oven. Use a spoon to crush the 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. Add beans and cook 5 more mins.

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

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

Enjoy!