Zuppa Toscana

This is a copy of Olive Garden's soup. Yum!
(can't remember where I got it - sorry!)

Ingredients
1 lb Italian sausage
1 1/2 tsp crushed red pepper flakes
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 c water
5 cubes chicken bouillon
1 c heavy cream
1 lb sliced Russet potatoes
1/4 of a bunch of kale

Directions:

Saute sausage and red pepper and drain off excess fat.

In the same pan, saute bacon, onions and garlic over low to medium heat for approx 15 minutes or until the onions are soft.

Heat boullion and water until boiling.

Add sliced potatoes and cook until soft, about half an hour.

Pour in heavy cream and cook until thoroughly heated.

Stir in sausage and kale, heat thoroughly and serve.