Fry the bacon pieces in a Dutch oven over medium heat until crispy. Drain the bacon on a paper towel-lined plate, and pour the fat into a small bowl.
Add 1 tablespoon of bacon fat to the pot and cook the Italian sausage until no pink remains. Break up the meat into crumbles with a wooden turner. Drain to separate any fat and place the sausage on a paper towel-lined plate. Pour the sausage fat into a small bowl.
Put one tablespoon of bacon fat in the pot over medium high heat. Saute the diced onion until soft, then add the minced garlic and cook until fragrant.
To deglaze the pan, pour in ⅓ to ½ cup (80-120 ml) of chicken stock. Use a wooden turner to scrape the browned bits off the bottom of the pan.
Add all the spices, stir, and cook for 30 seconds to one minute.
Pour in the rest of the chicken stock and all the water, then add the diced potatoes. Stir well, cover the pot, and bring to a boil, then simmer for 15 minutes or until the potatoes are fork tender.
Remove some of the potatoes and place in a large bowl. Mash the potatoes with a potato masher until smooth, then pour them back in and stir well. This will help thicken the broth.
Add the kale and cook for 5 minutes or until wilted, stirring occasionally. Lower the heat and pour in the heavy cream, the Italian sausage, and most of the bacon. Stir well, and let it heat through for 5 minutes.
Serve warm and garnish with grated Romano cheese and the remaining bacon.