Add the bacon slices to a Dutch oven or large pot and cook on medium-high heat until crispy. About 2-3 minutes per side.

Remove the and place onto a paper towel-covered plate. Pat dry and crumble into tiny pieces. Set aside.

Add the sausage to same pot, break it up with a spoon, and cook until no longer pink, about 6-7 minutes.

Drain the fat but reserve 2 tablespoons of fat. Remove the sausage from the pot onto a towel-lined plate. Set aside.

Sauté onion, garlic, salt, pepper, and red pepper flakes for 2-3 minutes in the reserved fat until fragrant and slightly translucent.

Pour the chicken broth into the pot and bring to rolling boil. Once boiling, add the potatoes. Cook for 10-12 minutes until tender. To test for tenderness, insert a fork into the potato. If it is smoothly inserted, it is done.

Add the cream, kale, half of the bacon, and cooked sausage. Stir to combine, and add salt and pepper to taste.

Serve the soup in bowls and top with crumbled bacon crumbles and grated Parmigiano Reggiano.