1In a Stock Pot, saute' sausage, when cooked drain through mesh colander in sink. While sausage is draining, cook bacon. Dice onion, peel (or not) and dice potatoes. When bacon is nearly cooked through add diced onions. When onions become translucent, add potatoes; saute for 3 or 4 minutes. Add Kale and garlic; cook till Kale begins to wilt.
2Add, chicken stock and bring to boil. Reduce to simmer. Add Italian seasoning and hot pepper flakes. Reduce to simmer. Just before serving add 1/2 and 1/2 or cream. Do not allow it to boil.
3To serve, ladle soup into bowl, top with grated Parmesan Cheese and basil. Serve with a toasted crusty bread. We like Rosemary bread topped with Parmesan.