Step 1: Cook the Sausage

1. Heat a large soup pot over medium heat.
2. Add the ground Italian sausage and cook for about 10 minutes, breaking it into crumbles until browned and cooked through.
3. Reserve 1 tablespoon of sausage drippings in the pot, and set the cooked sausage aside. If there are no drippings, add 1 tablespoon of butter.

Step 2: Sauté the Aromatics

1. Add the butter (or drippings) to the pot along with the diced onions. Cook for 5 minutes until softened.
2. Stir in minced garlic, hot sauce, soy sauce, mustard powder, dried parsley, oregano, basil, and optional red pepper flakes. Cook for 1 minute until fragrant.

Step 3: Build the Broth

1. Sprinkle the flour over the sautéed mixture, stirring continuously for 2 minutes to eliminate the raw flour taste.
2. Gradually pour in the chicken broth, stirring after each addition to ensure a smooth consistency.
3. Stir in the heavy cream and bring the mixture to a boil. Reduce the heat to a simmer.

Step 4: Add Potatoes and Sausage

1. Wash and pat the potatoes dry. Cut them in half lengthwise, then slice into ¼-inch pieces.
2. Add the sliced potatoes and cooked sausage back into the pot.
3. Simmer for 10 minutes, stirring occasionally, until the potatoes are nearly fork-tender.

Step 5: Add Kale and Finish the Soup

1. Stir in the chopped kale and let the soup simmer for 5 more minutes until the kale is wilted and vibrant green.
2. Taste the soup and adjust the seasoning with additional salt or pepper if needed.

Step 6: Garnish and Serve

1. Ladle the soup into bowls and garnish with grated Parmesan cheese and crispy chopped bacon.
2. Serve hot with crusty bread or garlic knots on the side.