Olive Garden Zuppa Toscana

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 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

Cook 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 to the pot 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 the kale. Heat through and serve.

***The recipe the way it is is really spicy. I would probably either make it with regular sausage or I would only do 1/2 the amount of the red pepper that it calls for unless you really like a kick to your recipe. It had wonderful flavor but was way spicy***