1. In the large pot or Dutch oven over medium-high heat, cook the chopped bacon until browned and crispy. Remove the bacon to a paper-towel-lined plate and drain off all but about 1 tablespoon of the fat.

2. Add the Italian sausage to the pot and cook until browned, breaking it into crumbles as it cooks. Remove the sausage and set it aside.

3. Add the diced onion to the pot and sauté until softened, about 5 minutes. Then, add the minced garlic and stir for about 1 minute until fragrant.

4. Pour in the chicken broth and water. Add the potato pieces. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 13–15 minutes or longer depending on the thickness of the potato pieces.

5. Once the potatoes are nearly tender, stir in the chopped kale and the cooked sausage. Bring the soup back to a light boil and simmer until the kale is wilted and tender.

6. Stir in the heavy cream and return the soup to a gentle heat just until warmed through (do not boil vigorously once the cream is added). Season with salt and pepper to taste.

7. Serve the Zuppa Toscana hot, garnished with the reserved crispy bacon and optional grated Parmesan cheese.