In a large pot, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart as it cooks.

Add the diced onion and minced garlic to the pot, stirring until the onion becomes translucent.

Pour in the chicken broth and add the sliced potatoes. Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Stir in the chopped kale, heavy cream, red pepper flakes, salt, black pepper, and Italian seasoning. Cook for an additional 5-10 minutes, allowing the flavors to meld together.

Taste and adjust seasoning if necessary before serving hot.