My Kinda Zuppa Toscana - cooking recipe

Ingredients

1 lb ground hot Italian sausage
1 teaspoon crushed red pepper flakes
3 medium white onions, diced
1/4 cup bacon bits (I use Hormel brand)
4 garlic cloves, chopped
10 cups water
5 tablespoons chicken bouillon powder (to taste)
1 pint heavy cream
6 cups potatoes, cubed
1 bunch kale, discard center stalks and coarsely chop greens (cavolo riccio)
1 bunch fresh Italian parsley or 1 bunch chives, chopped for garnish
1 loaf crusty Italian bread, sliced
2 tablespoons extra virgin olive oil

Preparation

Saute ground spicy italian sausage and crushed red pepper flakes in 1 T olive oil. (I use 8 quart stock pot.) Drain fat and move mixture into bowl, set aside.
In same pan, add 1 T olive oil and saute white onions, garlic, bacon bits, and potatoes until onions are soft.
Add water and chicken boullion powder and stir thoroughly. Bring to a gentle boil and continue cooking until potatoes are soft, 20-30 minute.
Turn off heat, immediately add kale, sausage and heavy cream. Stir together.
Garnish with chopped italian parsley or chives, serve hot with slices of bread.