Zuppa Toscana (Sausage, Kale soup from Olive Garden)

This is a look-a-like recipe I found online for Zuppa toscana from Olive Garden

1 lb ground italian sausage

1 1/2 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 bunch of kale

1. Saute' italian sausage and crushed red pepper in a large pot. Drain excess fat, refridgerate while you prepare other ingredients.

2. In the same pan, saute' bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

3. Add chicken bouillon and water to the pot and heat until it starts to boil.

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

5. Add the heavy cream and just cook until thoroughly heated.

(It doesn't say in the recipe but I added the onions, bacon, and garlic mixture about the same time as the cream but I would think you could add it at any time after the potatoes are soft)

6. Stir in the sausage and the kale, let all heat through and serve