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In a large pot or Dutch oven, cook the bacon pieces over medium-high heat for about 5 minutes or until crispy. Stir occasionally so the bacon doesn’t stick or burn. Transfer to a paper towel lined plate.
Add the Italian sausage to the pot and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a paper towel lined plate.
Add the onion to the pot and cook until translucent and tender, about 5 minutes. Add the garlic and cook for 1 minute.
Add the broth, potatoes, salt, pepper, and crushed red pepper flakes. Bring to a boil and reduce to low. Simmer for 15 to 20 minutes or until the potatoes are fork tender.
Add the cooked bacon and sausage to the pot. Stir in the heavy cream, kale, and Parmesan cheese. Let simmer for 5 minutes. Taste and add additional salt and pepper, if necessary.
Ladle the soup into bowls and serve warm.