Zuppa Toscana
1 lb. ground Italian sausage
1 ½ tsp. crushed red pepper
1 large diced onion
4 Tbsp. bacon pieces
2 tsp. garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 lb. sliced potatoes, about 3 large
¼ of a bunch of kale
Sauté sausage and red pepper in a large pot, remove, drain, and put in refrigerator while you prepare other ingredients.
In the same pot, sauté bacon, onions, and garlic for about 15 minutes until onion is soft. Mix together bouillon and water and add to pot. Cook until boiling.
Add potatoes and cook until soft, about ½ hr.
Add heavy cream and cook until heated, stir in the sausage.
Add kale just before serving.
**I've found that the kale is best when you add it to each bowl, de-ribbed, and torn into pieces about a half inch to an inch square. It leaves texture, keeps the beautiful green color, and has a wonderful flavor.