Zuppa Toscana

This recipe is based on a certain restaurant's soup. My husband found the recipe & made it - SO good! Here is my version after I made the soup. It makes a lot, but is great to freeze or just reheat.

1 (16-oz) package smoked sausage (or 1-2 lbs Italian sausage)
5-6 potatoes*, peeled and cut into half-moons
1 cup chopped onion
8 slices bacon, chopped
1 tbsp minced garlic
6 cups kale, washed, dried, and shredded
3 tbsp instant chicken bouillon
9 cups water
1 cup heavy whipping cream

Preheat oven to 300 degrees. Place sausage on a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, half again lengthwise, then dice. Set aside.

Place onions and bacon in a large saucepan with a little olive oil and cook over medium heat until onions are almost clear. Add garlic and cook an additional minute. Add water and bring to a boil. Add instant chicken bouillon and potatoes; simmer 15 minutes. Add the sausage, kale, and cream; simmer 10 minutes. Serve with freshly grated parmesan, if desired.

(*I used red potatoes from our garden to make the soup and it was delicious, but I think russet potatoes would be better. They'd break down a bit more to thicken the soup, which the red potatoes didn't do.)