In a large pot, cook the Italian sausage over medium heat, breaking it apart with a spoon, until browned. Remove the sausage and set aside.

In the same pot, cook the chopped bacon until crisp. Remove the bacon and set aside, leaving the bacon grease in the pot.

Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.

Pour in the chicken broth and bring to a boil. Add the sliced potatoes and cook until they are tender, about 10-15 minutes.

Return the cooked sausage and bacon to the pot. Add the chopped kale and cook until the kale is wilted and tender.

Lower the heat and stir in the heavy cream. Cook for another 5 minutes. Season with salt, pepper, and red pepper flakes if desired.

Serve the soup hot.