Zuppa Toscana

1 lb ground Italian sausage
11/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale

Brown sausage and red pepper. Drain fat and set aside. In same pan sauté onion, bacon and garlic until onions are soft. Add water and bouillon. Bring to a boil and add potatoes. Cook until soft, around 30 minutes. Add cream, sausage and kale. Cook until heated through and serve.

This truly tastes and looks just like Olive Garden's Zuppa Toscana, which is I LOVE! Serve with Italian rolls for an extra treat! ;)