Begin by browning and crumbling the Italian sausage in a skillet over medium heat for about 5–7 minutes until no longer pink. Then, transfer the cooked sausage to the Crock Pot. Add cubed Yukon Gold potatoes, the entire can of diced tomatoes, and chicken broth, ensuring everything is immersed. If needed, add just enough water to cover the ingredients.

Cover the Crock Pot and cook on high for 3 to 4 hours, allowing the flavors to meld beautifully. The potatoes should become tender and easily pierced with a fork.

In a separate bowl, whisk together the heavy cream and flour until completely smooth. Set the bowl aside until the cooking time reaches the end.

Once the initial cooking time is complete, carefully add the heavy cream mixture to the Crock Pot, along with chopped kale and sautéed mushrooms. Stir in crispy bacon bits if desired.

Return the lid to the Crock Pot and cook for an additional 30 to 45 minutes on high to allow the kale to wilt and flavors to harmonize.

Ladle the warm soup into bowls and offer garnishes like freshly grated Parmesan cheese, extra bacon bits, and sliced green onions.