Olive Garden Zuppa Toscana Soup

1 lb ground Italian sausage
1 1/2 tsp crushed red pepper
1 large white onion, diced
4 T bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken boullion
1 cup heavy cream
1 lb sliced russet potatoes (about 3 large potatoes)
1/4 of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare the other ingredients. In the same pan, sautee bacon, onions and garlic for approximately 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 half an hour. Add heavy cream and cook until heated. Stir in the sausage.

Add the kale right before serving.

Cover well and freeze. To prepare, thaw in refrigerator and heat until warm.