Place soup pot over medium-high heat. Add Italian sausage and bacon then brown until cooked completely through, about 6–8 minutes. Remove sausage and bacon from pot and drain as much grease as possible into a heat proof container. Return pot to stove and reduce heat to medium.
Measure 2 Tbsp fat back into pot and add diced onion and carrots. Cook for about 4–5 minutes until onions are translucent stirring occasionally. Add garlic then cook 1 additional minute.
Sprinkle flour over onions and cook while stirring for one minute. Pour in chicken broth and scrape up any brown spots in bottom of pot. Bring to a boil then add uncooked quinoa. Cover and reduce heat to low. Simmer for 20 minutes or until quinoa is tender.
Stir in reserved sausage and bacon. Add kale and let it simmer in the soup until it reaches desired tenderness—5 minutes for crisp-tender or about 5–10 minutes longer for softer kale.
Stir in heavy cream, season to taste with salt (or chicken bouillon) and pepper of choice and serve.
One Last Thing
You can use the standard curly kale or Tuscan kale, sometimes labeled as Cavolo Nero!