Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
Return sausage and bacon back into the pot; stir in chicken stock, water and stock cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and cream; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.
I cut the bacon into the pot with a pair of scissors. They will break apart as they cook.