Olive Garden Zuppa Toscana

Recipe from Food.com.

INGREDIENTS


1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic, minced
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 bunch of kale



DIRECTIONS


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