Brown the Italian sausage in a large pot or Dutch oven. Drain off any excess grease.

Add the diced onion and minced garlic to the pot and cook until softened, about 5 minutes.

Pour in the chicken broth and bring to a boil.

Add the orzo and cook according to package directions, about 8-10 minutes.

Stir in the chopped kale and cook until wilted, about 2-3 minutes.

Stir in the heavy cream and heat through.

Season to taste with salt and pepper.

Serve hot, garnished with grated Parmesan cheese.