Place bacon in large stockpot over medium heat.
Cook until crispy, then reserve grease, but remove bacon and set aside.
To the hot pan and grease, add in sausage, onion, carrots, celery, garlic, Italian seasoning, rosemary, thyme, salt, and pepper.
Cook, stirring often, until the celery and carrots are tender, about 10 minutes.
Slowly whisk in chicken broth, then stir in potatoes.
Bring to a simmer, then cover and simmer until the potatoes are cooked, about 15 minutes.
Stir in heavy cream, white beans, kale, cheese blend, and cooked bacon, then taste and re-season, if necessary.
Serve with a sprinkle of crushed red pepper flakes, if desired, and enjoy!
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