Olive Garden Zuppa Toscana Soup

1 lb ground Italian sausage
1 crushed red pepper
1 large diced white onion
4 TBS bacon pieces
2 tsp garlic purée
10 cups water
5 cubes of chicken bullion
1 cup heavy whipping cream
1 lb sliced potatoes (about three large potatoes)
1/4 bunch of kale

1. Sauté Italian sausage and red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions, and garlic over low-medium heat. (I usually just cook bacon in the oven on a cookie sheet at 425 degrees, and just keep my eye on it)
3. Add chicken bullion and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add heavy cream, sausage, and kale until thoroughly heated and then serve.