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Zuppa Toscana

6 to 8 servings

• 1 pound Italian sausage
• 1 1/2 teaspoons crushed red pepper
• 4 tablespoons chopped bacon
• 1 large white onion, diced
• 2 teaspoons crushed garlic
• 10 cups water
• 5 cubes chicken bouillon
• 1 cup heavy cream
• 1 pound sliced russet potatoes
• 1/4 bunch kale, cut into strips

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat. Refrigerate sausage until ready to use. In the same pot, sauté bacon, onions and garlic for about 15 minutes, or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about 30 minutes. Add heavy cream and cook until heated through. Stir in the sausage. Add kale just before serving.

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