In a large pot, heat over medium-high heat for about 5-6 minutes. Add the Italian sausage, breaking it into chunks as it browns; it should no longer be pink. Remove the sausage from the pot, leaving the rendered fat.

Using the same pot, reduce the heat to medium and melt a tablespoon of butter. Add the diced yellow onion, cooking for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute.

Pour in 4 cups of broth along with 2 cups of water, stirring to combine. Add sliced potatoes, salt, pepper, and red pepper flakes. Bring to a boil, then simmer for 12-15 minutes until potatoes are tender.

Once cooked, stir in the chopped kale for about 2-3 minutes. Reduce the heat to low and gently pour in 1 cup of room temperature cream, stirring to combine.

Return the sautéed sausage to the pot, mixing well. Taste and adjust seasoning if necessary. Heat through for another 2-3 minutes before serving hot, topped with bacon and parmesan.