In a dutch pan, sear Sweet Italian Turkey Sausage (20 ounce) on each side until browned. Set aside on a plate to cool.
Slice sausages into 1-inch pieces.
Chop Bacon (8 slice) into small pieces and add to the pot. Fry until crispy. Remove bacon and set aside in a small bowl. Optionally, remove some of the bacon drippings.
Add Onion (1) to the pot with the bacon drippings and cook until clear.
Add Garlic (3 clove) and cook for one minute. Stir frequently. Reduce heat to medium and add Low-Sodium Chicken Broth (16 fluid ounce).
Add Russet Potato (2) to the pot along with the cooked sausage.
Add Kale (2 cup) to the soup.
In a small bowl, add Water (3 cup) to All-Purpose Flour (2 teaspoon) or cornstarch until it makes a paste. Stir to combine and add to the soup.
Add Crushed Red Pepper Flakes (1 teaspoon) if desired, and season with Salt and Pepper (to taste).
Stir in the Half and Half (1 cup) and let heat through.
Simmer soup for an additional 5 to 10 minutes, stirring occasionally.
Ladle soup into bowls, serve with crispy bacon pieces and Parmesan Cheese (to taste) and enjoy!