Heat a Dutch oven over medium heat and add olive oil if needed. Add the beef or turkey Italian-style sausage, breaking it into small pieces. Cook 5–7 minutes until browned and cooked through. Transfer to a bowl, leaving flavorful drippings in the pot.

Add diced onion to the pot with a pinch of salt. Cook 3–4 minutes until softened and translucent. Stir in minced garlic, red pepper flakes, dried basil, and smoked paprika; cook 30 seconds until fragrant.

Pour in chicken broth, scraping up any browned bits from the bottom. Add diced potatoes and cannellini beans. Return the browned sausage to the pot and stir.

Bring to a boil, then reduce heat to a gentle simmer. Cover partially and cook 15–20 minutes, or until potatoes are tender.

Stir in chopped kale and simmer 5–7 minutes until wilted and tender. If making a creamy version, stir in half-and-half or heavy cream off the heat until the broth looks silky.

Taste and season with salt and black pepper. Serve hot with lemon wedges or parsley for brightness.