This hearty soup was made popular by an Italian restaurant chain in the United States. I used Chef Jean-Pierre's recipe and gave it 5 stars! I did make one slight adjustment, replacing the kale with baby spinach.

Here are the ingredients:
1/2 pound bacon, cut into small pieces (Use kitchen shears to speed up the process)
1 pound Italian sausage, remove casing & break up
1 large onion, diced
2 TBP minced Garlic
1 TBP fresh Thyme, Rosemary OR Oregano
3 large potatoes sliced. I used red potatoes.
2 quarts or 8 cups of Chicken Stock
3 cups of Kale or Spinach, remove stems and chop
1 cup Heavy Cream
1 cup Grated Parmesan Cheese
Salt & Pepper
Cornstarch slurry to thicken

Allow about an hour to prep and cook everything!
Serve with your favorite salad and toasted bread.
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