In a large Dutch oven or stockpot over medium-high heat, cook the chopped bacon until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Add the ground Italian sausage to the pot and cook, breaking it apart with a spoon, until browned. Drain all but 1 tablespoon of grease from the pot.

Add the diced onion to the pot and cook for 5 minutes, or until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.

Pour in the chicken broth and add the sliced potatoes. Increase the heat to bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes, until the potatoes are tender when pierced with a fork.

Stir in the chopped kale and cook for 2-3 minutes, until it has wilted. Reduce the heat to low and slowly pour in the heavy cream. Stir to combine and heat through, but do not let it boil. Season with salt and pepper to taste. Serve immediately, garnished with the crispy bacon bits and grated Parmesan cheese.