Zuppa Toscana Soup

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1lb ground Italian sausage
1 1/2 tsp crushed red pepper
1 large diced white onion
4 tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 chicken bouillon cubes
1 cup heavy cream
1 lb Russet potatoes
1 bunch of kale, torn into pieces

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Saute Italian sausage and red pepper in a large pot.
Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté onion, bacon and garlic over low-medium heat for about 15 mins.
Add bouillon and water to the pot and heat to boiling.
Add potatoes and cook until soft, about 1/2 hour.
Add the heavy cream and cook just till thoroughly heated.
Stir in sausage and kale, heat through and serve.
Makes 6-8 servings.

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