Zuppa Toscana (Olive Garden Style)

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, and set aside while you cook the remaining ingredients.

In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken stock/broth and sausage to the pot and heat until it starts to boil.

Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the kale, let all heat through and serve. Delicious!