Turn a {very large} Crock Pot to low setting. Pour in 1 quart {4 cups} of the vegetable stock and the drained tomatoes.

Wash the potatoes, slice them thin and then halve them. Set aside in a large bowl.

Add 1 tablespoon of the olive oil to a stock pot and heat to medium. Add the onion and saute for about 7 minutes, until beginning to soften. Add the sausage and cook until barely any pink is left. Add the salt, paprika, Italian seasoning and pepper and stir well to combine. Add the wine and allow to simmer for about 1 minute.

Add the fresh kale, about 1/3 at a time, and stir until cooked down and wilted... only about 5 - 6 minutes total. Add the entire pot of ingredients to your Crock Pot. Stir well to combine.

Return the stock pot to medium heat and add the remaining 2 T. of olive oil. Add the potatoes and cook until they begin to brown a bit. Add some of the remaining 4 cups of vegetable stock if the potatoes begin to stick to the bottom of the pan.

Add the potatoes and the remaining vegetable stock to the Crock Pot. Cover and cook on low, 5 - 6 hours.

Just before serving the soup, stir in the half and half. Stir well to combine. Taste and adjust seasonings if necessary with salt and pepper.