In a large pot or Dutch oven, heat a splash of oil over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook for about 5-7 minutes until browned and cooked through. Remove sausage and set aside.

In the same pot, add diced sweet onion, carrots, and celery. Sauté for 4-6 minutes until softened. Stir in minced garlic, poultry seasoning, salt, pepper, and red pepper flakes; cook for an additional minute.

Sprinkle all-purpose flour over the sautéed vegetables, stirring to coat. Gradually add diced gold potatoes and chicken broth, scraping up any browned bits. Bring to a gentle boil, then reduce heat to simmer for 20-25 minutes until potatoes are tender.

Stir in white beans, Tuscan kale, and the cooked sausage. Add heavy cream and mix well, cooking for about 5 minutes until kale wilts and soup thickens slightly. Adjust seasoning with red wine vinegar, salt, and pepper.

Ladle the soup into warm bowls. Garnish with freshly grated Parmesan and serve alongside crusty bread.