Olive Garden Zuppa Toscana

makes 6-8 servings

Ingredients:
1 pound ground Italian sausage
1-1/2 teaspoon crushed red pepper
1 large diced white onion
4 Tablespoons bacon pieces
2 teaspoons garlic puree
10 cups water
5 cubes chicken bullion
1 cup heavy cream
1 pound sliced russet potatoes, or 3 large potatoes
1/4 of a bunch of kale

1. Sautee Italian sausage and red peppers in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sautee bacon, onions and garlic for approximately 15 minutes or until the onions are soft.
3. Mix together the chicken bullion and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about 1/2 hour.
5. Add cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add Kale just before serving.