Cook the Bacon and Sausage:

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 1-2 tablespoons of bacon grease in the pot.

Add the Italian sausage to the same pot and cook until browned, breaking it into crumbles as it cooks. Remove and set aside.

Sauté the Aromatics:

In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for 1 minute until fragrant.

Build the Broth:

Pour in the chicken broth and water, scraping the bottom of the pot to deglaze any browned bits. Stir in the potatoes, red pepper flakes, salt, and black pepper.

Simmer the Soup:

Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 15-20 minutes, or until the potatoes are fork-tender.

Add Kale and Cream:

Stir in the chopped kale and let it wilt for 2-3 minutes. Add the heavy cream and Parmesan cheese, stirring to combine. Let the soup heat through for another 5 minutes without boiling.

Return Bacon and Sausage:

Add the cooked sausage and bacon back into the pot. Taste and adjust seasonings if needed.

Serve:

Ladle the soup into bowls and garnish with crispy bacon pieces and extra Parmesan cheese.