Olive Garden Zuppa Toscana

1 lb. ground Italian sausage
1 1/2 tsp. crushed red pepper
1 large diced white onion
4 T. bacon pieces
2 tsp. garlic puree
10 c. water
5 cubes of chicken bouillon
1 c. heavy cream
1 lb. potatoes
1/4 bunch of kale

Saute sausage and red pepper. Drain fat.
Saute bacon, onions and garlic over med heat for 15 min.
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, let all heat through and serve.