In a 4- to 5-qt. Dutch oven heat remaining 2 tsp. oil over medium. Add shallots; cook and stir 3 minutes or until tender. Add broth, cream, Italian seasoning, and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Bring to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in kale; simmer 5 minutes or until wilted. Stir in salmon and lemon zest; heat through. Season to taste with additional salt and pepper. Top servings with cheese crisps.