My Kinda Zuppa Toscana

• 1 lb ground hot Italian sausage
• 1 teaspoon crushed red pepper flakes
• 3 medium white onions, diced
• 1/4 cup bacon bits (I use Hormel brand)
• 4 garlic cloves, chopped
• 10 cups water
• 5 tablespoons chicken bouillon powder (to taste)
• 1 pint heavy cream
• 6 cups potatoes, cubed
• 1 bunch kale, discard center stalks and coarsely chop greens (cavolo riccio)
• 1 bunch fresh Italian parsley or 1 bunch chives, chopped for garnish
• 1 loaf crusty Italian bread, sliced
• 2 tablespoons extra virgin olive oil

1. Saute ground spicy italian sausage and crushed red pepper flakes in 1 T olive oil. (I use 8 quart stock pot.) Drain fat and move mixture into bowl, set aside.
2. In same pan, add 1 T olive oil and saute white onions, garlic, bacon bits, and potatoes until onions are soft.
3. Add water and chicken boullion powder and stir thoroughly. Bring to a gentle boil and continue cooking until potatoes are soft, 20-30 minute.
4. Turn off heat, immediately add kale, sausage and heavy cream. Stir together.
5. Garnish with chopped italian parsley or chives, serve hot with slices of bread.

ground hot italian sausage, red pepper, white onions, bacon bits, garlic, water, chicken bouillon powder, heavy cream, potatoes, kale, parsley, crusty italian bread, extra virgin olive oil

Taken from www.food.com/recipe/my-kinda-zuppa-toscana-362800 (may not work)