Heat a sauce pan over medium heat and add the bacon. Cook until crisp, remove from pan, chop and set aside. Pour out all but approximately 1 tbsp of the bacon fat.

Remove sausage from casing and add to pan breaking up into smaller pieces. Cook for 3 minutes and add the garlic and onions and cook until the onions are translucent, about 5 minutes. Drizzle in a little oil if needed.

Add tomatoes, thyme, parmesan rind. chicken broth and bay leaves. Turn heat down to simmer. Season with salt and pepper and let cook for about 25 minutes. Add more chicken broth if soup cooks down.

Discard the thyme, bay leaves and Parmesan rind. Puree the soup in a food processor or with an immersion blender until smooth and leave in pan. Stir in the cream and butter. Season with salt and pepper.

To serve, ladle the soup into bowls and sprinkle with the bacon and parsley.