Zuppa Toscana

Zuppa Toscana (just like Olive Garden's)
Krista C.

1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
8 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cups chicken bouillon
1 C heavy cream
1 lb sliced russet potatoes (about 3 large ones)
1/2 bunch of kale

1. Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, saute bacon, onions and garlic over low-medium heat for about 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half of an hour.
5. Add the heavy cream and cook until thoroughly heated.
6. Stir the sausage and kale, let all heat through and serve.