Add olive oil and butter to a large soup pot. Add chopped small onion, salt and pepper. Cook until onions become transparent and add the carrots, kale, zucchini, garlic, red pepper flakes, thyme, and rosemary. Cook together for another 5 minutes then remove from the pot. Add the Italian sausage, break up, and cook for another 5 minutes or until completely cooked through. Add the veggies back into the pot along with the flour. Stir in the flour and cook for another minute before adding the marsala. Add the chicken stock slowly while continuously stirring. Add the cream and bring to a slow boil.

Serve with fresh shredded Parmesan and cherry tomatoes.