This creamy Italian sausage soup is a hearty mix of sausage, kale, potatoes, bacon, and aromatic flavors.
Cook bacon in a Dutch oven until crispy, then transfer to a plate. Remove excess fat, leaving 2 tbsp. Brown sausage, breaking it apart, then set aside. Add olive oil if needed.
Melt butter in the same pot over medium heat. Sauté onions until golden, then add garlic for 30 seconds. Stir in broth, water, salt, and pepper, then bring to a boil.
Add potatoes and cook for 10-12 minutes until fork-tender.
Return sausage, add kale, and simmer for 2 minutes. Reduce heat to low and adjust seasoning.
Stir in cream, bring to a light boil, and simmer for 1-2 minutes. Remove from heat.
Serve with grated Parmesan and bacon crumbles.