Zuppa Toscana
Servers: 6-8

1 lb ground Italian sausage
1? 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
? of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot.
Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sautee bacon, onions and garlic
for approxiamtly 15 mins. or until the onions are soft.

Mix together the chicken bouillon and water, then
add it to the onions, bacon and garlic. 

Cook until boiling. 

Add potatoes and cook until soft, about half an hour. 

Add heavy cream and cook until thoughouly heated. 

Stir in the sausage. 

Add kale just before serving. Delicious!

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