In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat until shimmering.

Add 1 pound of ground chicken to the pot along with 1 teaspoon of Italian seasoning, ½ teaspoon of smoked paprika, and salt and pepper to taste. Cook for 5-6 minutes until browned.

Stir in 1 diced yellow onion and cook for about 3-4 minutes until softened. Then add 3 minced garlic cloves and cook for an additional 30 seconds.

Incorporate 4 chopped Yukon Gold potatoes, 4 cups of low-sodium chicken broth, and 1 cup of water. Bring to a boil, then simmer for 12-15 minutes until potatoes are tender.

Stir in ½ cup of chopped sun-dried tomatoes and 2 cups of chopped kale. Simmer for an additional 2-3 minutes until kale wilts.

Pour in 1 cup of heavy cream and stir well. Simmer for another 2 minutes on low heat.