In a large pot, crumble and brown the Italian sausage. Drain and return to pot. Add reserve bacon fat to pan and cook onions until translucent. Stir in the red pepper flakes. Add sausage, potatoes and kale to pot. Add chicken broth, milk, half-and-half and splash of wine. Simmer for 30 minutes covered. Taste and flavor with salt and pepper as needed. Add turmeric. Simmer an additional 10-15 minutes uncovered or until soup has thickened. Serve immediately.