In a large Dutch oven or pot, cook the Italian chicken or turkey sausage over medium-low heat until browned, about 10 minutes. Break it up with a spoon as it cooks.

Remove the cooked sausage from the pot and set aside. Let it cool slightly, then cut into thin slices if it was in links.

Add olive oil to the pot. Stir in the chopped onion and sliced carrot; cook over medium heat until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

Pour in the reduced-sodium chicken broth and water. Add the fresh ground black pepper, the cooked sausage, diced red potatoes, and dried red pepper flakes. Bring the mixture to a boil.

Once boiling, reduce heat to a simmer, cover, and cook for about 10 to 15 minutes, or until potatoes are nearly tender. Add the shredded kale and cook partially covered until the potatoes are completely tender and the kale is wilted, about 5-6 minutes. Adjust salt to taste if needed before serving.