Heat Olive Oil: In a large pot over high heat, add 1 tablespoon of olive oil. Once it’s hot, proceed to the next step.

Brown the Sausage: Add 1 pound of ground Italian sausage, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sear for about a minute on each side before crumbling and cooking until browned. Remove the sausage with a slotted spoon, keeping 1 tablespoon of grease in the pot.

Sauté Vegetables: Reduce the heat to medium. Add 2 tablespoons of unsalted butter, 2 cups finely diced yellow onion, 2 cups finely diced carrots, and 1 tablespoon minced garlic. Sauté until tender, about 7–9 minutes.

Incorporate Flour: Sprinkle 2 tablespoons of flour on top of the sautéed mixture and cook for another minute, stirring constantly.

Make the Broth: Gradually add 1 cup of chicken broth while whisking to create a slurry. Slowly add the remaining 6-1/2 cups of broth, whisking and scraping any bits from the bottom of the pot.

Cook Pasta: Bring the broth to a boil, then add 2 cups of mini bowtie pasta. Cook according to package instructions, minus one minute.

Add Cream and Veggies: Reduce heat to low. Add 1-1/2 cups heavy cream, 2-1/2 cups finely chopped kale, and 1/2 cup finely chopped sun-dried tomatoes, stirring well to combine.

Finish with Parmesan: Gradually add 1/2 cup grated Parmesan cheese, a few tablespoons at a time to avoid clumping. Stir until melted, then return the sausage to the pot.

Serve Hot: Ladle the soup into bowls and serve hot with hearty buttered bread on the side. Sprinkle red pepper flakes on top if desired.