To substitute fresh herbs, use 1 tablespoon fresh herb in place of the 1 teaspoon dried herb.
If preparing this soup on the stove, simmer it for 20 minutes after adding the potatoes. Remove from heat before adding half and half.
You can make this in a slow cooker too. Saute the sausage, onion, carrots, celery, and garlic in a skillet, then place in a slow cooker. Add the potatoes, herbs, salt, and broth, then cook on high for 6 hours. Add the half and half, then do a couple of quick pulses with an immersion blender (or blend part of the soup in a blender, then add it back to the pot). Stir in the kale and Parmesan. Serve the soup topped with additional Parmesan cheese and optional bacon crumbles.