Olive Garden Zuppa Toscana

Recipe from Megan Burkhardt

1 lb Italian sausage
1 ½ tsp crushed red peppers
1 large white onion, diced
4 Tbsp bacon pieces
2 tsp garlic
10 C water
5 cubes of chicken bouillon
1 C heavy cream
1 lb russet potatoes, sliced (about 3)
¼ of a bunch of kale

Sauté sausage and crushed red pepper in a large pot.  Drain excess fat, refrigerate while you prepare other ingredients. In the same pan sauté bacon, onions, and garlic over low-medium heat until onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the potatoes and cook until soft, about half an hour. Add the cream and just cook until thoroughly heated. Stir in the sausage and kale, let heat through and serve.