Simmer you Sausage Links for 10 min then move to a skillet and brown. Once cooled enough to handle slice into thin pieces then half them.[Photo24561]
Cook your ground sausage till brown and then char some of it on high heat. Set aside to drain.
Cook bacon in a large nonstick pot. Do not drain oils. Once bacon is cooked remove from pot and let cool. Add Onions and sauté in bacon fat and some olive oil till limp. Crumble your bacon while onions sauté. At the end of the sauté process, add your crushed garlic and bacon bits. Cook an additional 3 min on med heat. Add to the pot after all has cooked the 6 cups water and your bouillon cubes. Bring to a boil then add your Potato slices. Reduce heat to a simmer and cook covered. Once bouillon cubes are dissolved add your chicken broth cans. Continue cooking on a low simmer for 10-15 min till potatoes are soft and break easy.
Once potatoes are soft add your Kale, Parsley, Spinach and Sausage. Simmer for 5 min taste it and add salt and pepper as needed then add your Heavy cream. Stir all up gently and Let rest over low flame to bring to serving temp. Roughly 5 min then serve. Dust with Parmesan at table.