In a large pot, over medium-high heat, add the Italian sausage, breaking it apart with a spatula. Cook for 5–6 minutes until sizzling and no longer pink, allowing the sausage to develop a rich, golden-brown color. Once done, carefully remove the sausage from the pot and set it aside, leaving the flavorful drippings.

In the same pot, add the butter, allowing it to melt completely over medium heat. Toss in the diced onion and sauté for 3–4 minutes until it becomes translucent and fragrant. Next, stir in the minced garlic and cook for an additional minute, watching closely for any signs of bitterness.

Pour in the chicken or vegetable broth along with water. Add the sliced potatoes, salt, pepper, and red pepper flakes to the pot. Raise the heat to bring the mixture to a gentle boil.

Once boiling, reduce the heat to a simmer and let the soup cook uncovered for 12–15 minutes. Stir occasionally, checking the potatoes for doneness.

Stir in the kale, letting it wilt for about 2–3 minutes until vibrant and tender. Gradually add the room-temperature cream while stirring gently.

Once the cream is fully integrated, return the cooked sausage to the pot. Taste the soup and adjust the seasoning if needed.

Ladle the creamy soup into bowls, garnishing each serving with crumbled bacon and freshly grated Parmesan cheese on top. Enjoy your comforting creation!