Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering and ready for cooking.

Add sliced Italian sausage to the hot oil and cook for 5-7 minutes, turning occasionally until browned on all sides and fully cooked through.

Remove sausage from pot and set aside on a plate, leaving the rendered fat and browned bits in the pot for flavor.

Add diced onion to the same pot and cook for 3-4 minutes until softened and translucent, stirring occasionally.

Add minced garlic to the onions and cook for an additional 30 seconds until fragrant, stirring constantly to prevent burning.

Return the cooked sausage to the pot and add cubed potatoes, stirring to combine all ingredients evenly.

Pour in chicken broth and diced tomatoes with their juices, then add oregano, thyme, salt, and pepper to taste.

Bring the soup to a boil over high heat, then reduce heat to medium-low and let simmer for 15-20 minutes until potatoes are tender.

Add drained cannellini beans and continue simmering for 5 minutes to heat through and allow flavors to meld.

Stir in chopped kale and cook for 2-3 minutes until wilted and bright green but still tender.

Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired for perfect flavor balance.

Ladle into bowls and garnish with fresh chopped parsley before serving hot with crusty bread if desired.