1.   Fry the bacon in a large soup pot over medium heat until crispy. Remove bacon and set aside

2.   Add the Italian sausage meat and cook until crumbly. With the spatula, break up the sausage into small pieces. When browned, push to the sides making a clearing in the center of the pot

3.   Add the onions to the center of the pot and sauté until the onions are starting to soften and become translucent. Then add the grated garlic on top and sauté for 1 minute. Stir to combine all the ingredients together

4.   Pour in the chicken broth and water into the pot. Add the pepper, the chayote squash slices, and the kale, then bring to a light boil. Cook until chayote slices are fork tender

5.   Add the heavy cream, stir and taste. Add salt if needed. Add the chopped red bell pepper. Cook for 2-3 minutes. Remove from heat

6.   Ladle soup with solids into a bowl. Garnish with a sprinkle of grated parmesan, then topped with the fried bacon pieces. Drizzle 1 tsp of olive oil around the centrally placed grated parmesan and bacon bits