This hearty soup is perfect for the last few cold nights of the winter. 
The way I make it is very hearty but not as rich as the restaurant version of the soup.
The spiciness of the red pepper and kale and the heartiness of the sausage and potato makes
this the perfect soup for a cool night and a warm crusty piece of bread.
The other trick I found, is to not cook the kale in the soup at all.
Instead, I put a portion of kale in the serving bowl and pour the hot soup on top. 
The hot soup is all the cooking the kale needs. Doing this will give you vibrant, crisp, delicious kale.  -Mike O.

Here’s how ya do it!
Brown the sausage on medium heat until slightly crisp. Drain the sausage and paper towels and wipe out the pan. 

Cook the bacon until crisp. Drain on paper towels. Remove all but a few teaspoons of bacon fat from the pan. Crumble the bacon.

It's important to drain as much fat as possible from the sausage and bacon. Too much fat will leave an unappealing grease film on the soup and not add any extra flavor.

Brown the onion. 

Add chicken stock, cream, sausage, and bacon. 

Stir, and bring them to a boil. Immediately turn down the stove and simmer. Put the lid on, and simmer for 20 minutes until slightly thickened. Add extra broth or cream depending on how much broth the potatoes absorbed. 

Add Parmesan cheese

When ready to serve, put kale on the bottom of the serving bowls. Ladle hot soup on top. 
Grate extra Parmesan and sprinkle red pepper on top for garnish.

Enjoy your soup!