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In a large pot over medium/high heat, cook the bacon until crispy. Remove and set aside, draining most of the grease.
In the same pot, cook the sausage until browned and cooked through. Remove and set aside.
Reduce heat to medium. Add 1 T of the sun-dried tomato oil to the pot, followed by the onion, Italian seasoning, red pepper flakes, salt, and pepper. Sauté until softened and fragrant, about 5 minutes.
Add in the garlic and cook for another 30 seconds.
Stir in the flour and cook for 1 minute.
Add the white wine, scraping up any brown bits from the bottom of the pot. Simmer for 2-3 minutes.
Gradually pour in the chicken broth, stirring after each addition.
Add the chicken bouillon, potatoes, and sun-dried tomatoes. Bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender, about 10-15 minutes.
Add the kale, cooked bacon, sausage, cream, and parmesan. Stir to combine. Taste and adjust seasonings as needed.
Serve topped with fresh Parmesan, a squeeze of lemon juice (if using), and more crumbled bacon.