Crisp the bacon (optional): In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove and set aside. Leave 1–2 teaspoons of drippings in the pot.

Brown the sausage: Add the Italian sausage. Break it up with a spoon and cook until browned with crispy edges. If there’s excess fat, spoon off a bit, leaving about a tablespoon for flavor.

Sauté aromatics: Add diced onion to the pot and cook until translucent, about 4–5 minutes. Stir in garlic and red pepper flakes and cook 30–60 seconds, just until fragrant.

Add broth and potatoes: Pour in the chicken broth and scrape the bottom to release browned bits. Add sliced potatoes and bring to a gentle boil. Reduce heat and simmer 12–15 minutes, or until potatoes are tender.

Stir in cream and kale: Lower the heat. Add the heavy cream and kale. Simmer 3–5 minutes, just until the kale softens and turns deep green.

Season and finish: Taste and add salt and pepper as needed. If you cooked bacon, stir some back in or use it as a crunchy topping. Add Parmesan or a squeeze of lemon if you like.

Serve warm: Ladle into bowls and top with more red pepper flakes, Parmesan, or parsley. Crusty bread on the side makes it a full meal.