Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage, breaking it into crumbles with a wooden spoon, and cook for 6-8 minutes until browned and cooked through. Remove sausage with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.

Add diced onion to the pot and sauté for 4-5 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.

Pour in the chicken broth and bring to a boil over high heat. Add the diced carrots and Italian seasoning, then reduce heat to medium and simmer for 5 minutes until carrots begin to soften.

Add the bow-tie pasta to the pot and cook according to package directions (usually 10-12 minutes), stirring occasionally to prevent sticking. The pasta should be al dente, as it will continue cooking slightly in the hot soup.

Stir in the chopped kale and frozen peas, cooking for 2-3 minutes until the kale wilts and the peas are heated through. The vegetables should be tender but still vibrant in color.

Return the cooked sausage to the pot, then reduce heat to low. Pour in the heavy cream and stir gently to combine. Add the grated Parmesan cheese, stirring until melted and incorporated into the creamy broth.

Season the soup with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed. Remember that Parmesan adds saltiness, so season carefully.

Let the soup simmer on low heat for 3-5 minutes to allow all the flavors to meld together. The consistency should be creamy but not too thick—if it seems too thick, add a splash of broth or cream to reach your desired consistency.

Serve hot in bowls, garnished with additional Parmesan cheese, fresh herbs, and a crack of black pepper. Enjoy immediately while the soup is piping hot and the pasta has the perfect texture.