In a large pot or Dutch oven, cut bacon into bite-sized pieces and sauté over medium-high heat for about 5 minutes, stirring occasionally, until the bacon is crispy and golden brown.

Add the Italian sausage into the pot with the crisped bacon, breaking it up with a wooden spoon. Cook for approximately 10-15 minutes, or until the sausage is browned and cooked through.

Stir in the chopped onion and minced garlic, cooking for 2-3 minutes until the onions are translucent and fragrant.

Pour in the chicken broth and water, followed by the diced red potatoes and Italian seasoning. Raise the heat to bring the mixture to a rolling boil, then reduce to a gentle simmer.

Once the potatoes are soft, stir in the heavy cream and torn kale. Let the soup simmer for an additional 5 minutes.

Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, optionally garnished with grated Parmesan cheese.