1. In a large pot or Dutch oven, cook the Italian sausage over medium-high heat until browned, breaking it into small crumbles. Remove with a slotted spoon and set aside.

2. In the same pot, add chopped bacon and cook until crispy. Remove and drain on paper towels, leaving about 1 tbsp of the rendered fat in the pot.

3. Add chopped onion to the pot and cook for 3–4 minutes until soft and translucent. Stir in minced garlic and cook another 30 seconds until fragrant.

4. Pour in the chicken broth and water. Add sliced potatoes, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 15–20 minutes, until the potatoes are tender.

5. Return the cooked sausage to the pot, then stir in the kale. Simmer another 3–5 minutes, until the kale is wilted and tender.

6. Stir in the heavy cream and simmer for 2–3 more minutes to heat through (do not boil). Taste and adjust seasoning if needed.

7. Ladle into bowls and top with crispy bacon bits and grated Parmesan cheese. Serve hot with crusty bread.