Tuscan Soup

• 1 lb ground Italian sausage
• 11/2 tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• 1/4 of a bunch of kale

1. 1.Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. 2.In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
3. 3.Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. 4.Add potatoes and cook until soft, about half an hour.
5. 5.Add heavy cream and cook until thoughouly heated.
6. 6.Stir in the sausage.
7. 7.Add kale just before serving. Delicious!

ground italian sausage, red peppers, white onion, bacon, garlic, water, chicken bouillon, heavy cream, potatoes, ubc

Taken from www.epicurious.com/recipes/member/views/tuscan-soup-1235258 (may not work)