Zuppa Toscana from the Olive Garden Shared by Maci Porter

1 lb. Italian ground sausage
1 1/2 tsp. crushed red pepper
1 large white onion, diced
4 TBSP. bacon pieces
2 tsp. garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 pound russet potatoes, sliced
1/4 of a bunch of kale

Saute Italian sausage and pepper in a pot. Drain excess fat, refrigerate while you prepare the other ingredients.
In the same pan, saute bacon, onions, and garlic for approx. 15 minutes or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon, and garlic. Cook until boiling
Add potatoes and cook until soft, about half an hour
Add heavy cream ad cook until thoroughly heated
Stir in the sausage
Add Kale just before serving

Delicious!