Olive Garden Zuppa Toscana

1 lb. ground Italian sausage
1 1/2 tsp. crushed red pepper
1 large diced white onion
4 tbsp. bacon pieces (I used the real bacon salad topping!)
2 tsp. garlic puree
10 cups water
5 cubes chicken boulian
1 cup Heavy Cream
1 lb. sliced russett potatoes
1/4 bunch of Kale

Saute sausage and red pepper, drain fat.

In the same pan. saute bacon, onions, and garlic for about 15 minutes.

Mix boulian and water add to onion mixture. Cook until boiling.

Add potatoes. Cook until soft. Add heavy cream, heat through. Add sausage. Add kale just before serving.