Zuppa Toscana – Tim Howell

Ingredients

• 1 pound bulk mild Italian sausage
• 1 1/4 teaspoons crushed red pepper flakes
• 1/4 cup real bacon pieces
• 2+ Tbs olive oil
• 1 large white onion, diced
• 1 tablespoon minced garlic
• 5 chicken bullion cubes
• 8 cups water
• 6 potatoes, sliced (thinly sliced cooks faster, thickly sliced reheats better)
• 1 cup heavy whipping cream
• 1 bunch fresh kale torn in bite-sized pieces, heaving stems and spines removed