This hearty, creamy soup layers crisp bacon and browned Italian sausage with tender potato rounds and ribbons of wilted kale, all simmered in a rich, savory broth. The sausage gets rendered and crumbled right in the pot, so every bite carries deep, smoky flavor from the start, and the broth builds in complexity as the onion, garlic, and red pepper flakes cook down together. A generous pour of heavy cream at the end turns the whole pot silky and luxurious, without weighing down the potatoes and greens. It's the kind of soup that tastes like it took all day, but comes together in one pot in well under an hour. This is a genuinely solid choice for a gluten free dinner rotation, easy to ladle into bowls and finish with a dusting of Parmesan for that classic Tuscan-style finish.
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Heat a large pot or Dutch oven over medium-high heat. Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5–6 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
Add the sausage to the pot and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to the plate with the bacon. Drain all but about 1 tablespoon of fat from the pot.
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