In a large, heavy-bottomed pot, sauté chopped bacon over medium heat for about 5 minutes, or until it becomes crispy and golden brown. Stir occasionally to ensure even cooking and prevent burning. Once done, use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the delicious rendered fat in the pot.

With the remaining bacon fat still heated, add diced yellow onion to the pot. Sauté for around 4 minutes, stirring frequently until the onion is softened and translucent. Next, add minced garlic and stir for an additional 30 seconds until fragrant.

Crumble the spicy ground Italian sausage into the pot and cook for about 5 minutes or until it's fully browned, stirring occasionally to break it into smaller pieces.

Stir in bite-sized Yukon Gold potatoes and sprinkle in Italian seasoning. Pour in the chicken broth, bringing the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer uncovered for approximately 10 minutes, or until the potatoes are fork-tender.

Add the chopped kale and reserved crispy bacon back into the pot, stirring to combine. Then, pour in the heavy whipping cream and let the soup simmer for an additional 5 minutes on low heat.

Ladle your freshly made Zuppa Toscana into bowls, garnishing with freshly ground black pepper to taste. Serve while hot.