In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned and cooked through, breaking it into small pieces as it cooks. Drain excess fat if necessary.
Add the chopped bacon to the pot and cook until crispy. Remove some bacon bits for garnish, if desired.
Add diced onion to the pot and cook until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
Pour in chicken broth and water, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Add diced potatoes and red pepper flakes (if using). Simmer until potatoes are tender, about 15-20 minutes.
Stir in chopped kale and cook until wilted, about 3-4 minutes.
Reduce heat to low and stir in heavy cream. Season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
Serve hot, garnished with crispy bacon bits and grated Parmesan cheese if desired.
Enjoy your delicious Creamy Zuppa Toscana!
