In a large pot, heat over medium-high heat and add your Italian sausage, breaking it into bite-sized pieces. Cook for about 5-6 minutes, stirring occasionally, until the sausage is browned and no longer pink. Once cooked, remove the sausage from the pot and set it aside.

In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add 1 chopped onion and sauté for 3-4 minutes until it becomes translucent and fragrant. Stir in 3 cloves of minced garlic and cook for an additional minute.

Pour in 6 cups of broth and 2 cups of water. Add the sliced 2 medium potatoes, 1 teaspoon of salt, and 1/2 teaspoon of red pepper flakes. Increase the heat to bring the mixture to a boil, then reduce to a simmer and cook for 12-15 minutes, until the potatoes are fork-tender.

Once the potatoes are tender, stir in 4 cups of chopped fresh kale until it wilts, about 2-3 minutes. Reduce the heat to low, and slowly pour in 1 cup of room temperature cream while stirring gently.

Ladle the hearty soup into bowls, topping each with crispy, crumbled bacon and freshly grated Parmesan cheese. Serve warm with crusty bread.