Zuppa Toscana

1 lb ground italian sausage

1 1/2 ts crushed red peppers

1 large diced white onion

4 tbsp real bacon pieces

2 tsp garlic puree

10 cups water

5 cubes chicken bouillon

1 cup heavy cream

3 large potatoes

1/4 bunch kale

Saute italian sausage and crushed red pepper in pot. Drain exccess fat and refrigerate. in same pan saute bacon, onions and garlic for about 15 minutes or until onion is soft. Mix together chicken bouillon and water and add to bacon, onion and garlic. Cook until boiling, add potatoes cook until soft, about 30 minutes. Add kale and heavy cream and cook until thoroughly heated (don't let cream boil). Stir in sausage.

Labels (12): Add 3 cups water, kale and heat (without boiling) until desired temperature.