Begin by frying your pancetta in a large stockpot with a bit of EVOO on medium high heat. Add the onions once the pancetta gets some color, 5ish minutes.
Add the sausage, Italian seasoning and red pepper flakes and let the sausage get brown on one side. Once the sausage looks cooked more or less, add the garlic and white wine and scrape the bottom of the pot to release all those brown sausage bits because that's flavor.
Add the potatoes and toss together.
Add the chicken stock and water and simmer the potatoes for 20ish minutes on medium heat with a cover.
At the 20 minute mark, check your potatoes to ensure they're cooked. Add tempered cream and milk.
Add the fresh kale and salt, if you so desire.
Add the Parmesan cheese and cook until the kale is wilted. Taste the soup and adjust the seasoning, as needed.
Serve warm and enjoy, cheers!