Og Zuppa Toscana Soup

• 1 pound ground Italian sausage
• 1 1/2 teaspoons red pepper flakes
• 1 large white onion, diced
• 4 strips bacon, diced
• 2 teaspoons garlic puree
• 10 cups water
• 5 cubes chicken bouillon
• 1 pound russet potatoes, diced
• 1 cup heavy whipping cream
• 1/4 bunch kale, chopped

1. Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbled, 7 to 10 minutes. Drain excess fat; place in a bowl.
2. Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes.
3. Combine water and chicken bouillon cubes in a large pot; bring to a boil. Stir in potatoes; cook and stir until soft, about 15 minutes. Pour in cream; simmer until heated through, about 2 minutes. Add sausage, onion mixture, and kale; cook and stir until flavors combine, about 10 minutes.

ground italian sausage, red pepper, white onion, bacon, garlic puree, water, chicken bouillon, potatoes, heavy whipping cream, kale

Taken from www.allrecipes.com/recipe/255253/og-zuppa-toscana-soup/ (may not work)