Zuppa Tuscano Soup

Recipe from Julie Kato

1 lb. ground Italian Sausage

1 1/2 tsp. crushed red peppers

1 large diced white onion

Bacon pieces

2 tsp. garlic puree

10 cups water

5 cubes chicken bouillon

2 cups heavy cream

1 lb. sliced russet potatoes, or about 3 large potatoes

1/4 bunch kale

Saute' Italian sausage and crushed red pepper in a large pot.  Drain excess fat, refrigerate while you prepare other ingredients.  In the same pan, saute’  bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft.  Add chicken broth and potatoes and cook until potatoes are soft.  Stir in kale and let cook until leaves are tender and bright green, about 3 minutes, then stir in heavy cream.