Zuppa Toscana Soup

Ingredients

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

Steps

1Combine 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.

2Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes.

3Combine 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.