Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking it into crumbles, until browned, about 5-6 minutes. Drain excess fat if needed.

Add the diced onion and garlic, and sauté for 3-4 minutes until softened and fragrant.

Stir in the cubed potatoes, chicken or vegetable broth, Italian seasoning, and smoked paprika (if using). Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.

Stir in the heavy cream and chopped spinach or kale. Simmer for an additional 5 minutes, or until the greens are wilted and the soup is heated through.

Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or Parmesan cheese if desired.