Olive Garden Zuppa Toscana soup

1 lb ground Italian sausage ( I used Bob Evans brand, in a tube package)

1-2 tsp crushed red pepper flakes

1/2 of a large sweet mild onion, finely diced

4 pieces of bacon, cooked and crumbled

2 garlic cloves, minced

10 cups water

5 chicken bullion cubes

1 cup heavy cream

5 russet potatoes, cubed

kale

Saute sausage in large saucepan. Drain off fat and refrigerate it while you cook the rest of the soup. In same pan, saute the garlic, onion and red pepper flakes until onions are soft. Add the bacon crumbles. Mix together the water and bullion, then add it to the pan with the onion, garlic, pepper and bacon. Cook until boiling. ( I tasted it at this point and thought it was too salty so I added more water. Next time I will just cut back on the bullion). Add potatoes and cook until soft, about half hour. Add heavy cream and heat through. Add in the cooked sausage. Mix well. Stir in the kale just before serving to soften a little but keep from wilting. Yum!