Step 1

Heat a large stock pot or dutch oven over medium heat. Brown the Italian sausage, breaking it up as you go. Grain off any grease.

Step 2

Add the garlic, peppers and onion. Sauté 4-5 minutes until softened.

Step 3

Add the drained fire roasted tomatoes, tomato paste, and broth.

Step 4

Stir in the cream cheese and heavy cream. Reduce the heat to medium low and stir until the cream cheese is completely incorporated.

Step 5

Stir in the kale and allow the soup to simmer over low heat for 10 minutes. Stir in the parmesan just before serving.