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Heat a large skillet over medium heat
Cook the bacon until browned and crispy
Remove from heat
Using a slotted spoon, transfer the bacon pieces to a paper towel lined plate, set aside
Reserve the bacon dripping in the pan
While the bacon is cooking, heat olive oil in a dutch oven or heavy bottomed soup pot (with lid) set over medium-high heat
Add the sausage, crumbling it as it cooks, about 10 minutes
Using a colander, drain the sausage, then add to the plate with the bacon.Turn the heat down to medium heat, and add 2 tablespoons reserved bacon fat
Add the onion to pot and cook until translucent, about 5 minutes
Add a little chicken stock to deglaze the pan if necessary
Add the garlic and cook for 1 minute longer.Pour in chicken stock, scrapping the bottom of the pot
Add in the chili powder, potatoes and zucchinis, turn the heat to high and bring to a boil, this will take about 5-10 minutes
Reduce the heat to medium-low and boil for 5 minutes longer or until potatoes and zucchini are are tender
Return the cooked sausage, ¾ of the bacon, heavy cream, kale and ¼ cup parmesan cheese
Stir and cook 2-5 minutes until kale is wilted.Add the salt and pepper, adjust to taste
Serve in bowls, topped with remaining bacon, remaining parmesan cheese and red pepper flakes.