Using a large stock pot, cook the bacon till crisp and set aside. Using the same pot, cook the sausage till brown. Drain all the fat. Add the onions, garlic and crushed pepper and cook for 5 minutes. Add the broth, potatoes and crumbled bacon. Bring to a boil and simmer till potatoes are done. Remove from heat and add the kale and the cream. Allow to sit for a few minutes and serve. Try it with 1/2 tsp. of fennel seed.
I had this soup at Olive Garden once, loved it so much I found a copycat recipe on the internet. It's a very close match, and very good!