Olive Garden Zuppa Toscana Soup

10 cups water
7 chicken bouillon cubes
1 teaspoon salt
1 1/2 Cup crushed red pepper flakes
2 teaspoons garlic
1 lb russet potatoes, sliced
1 lb ground italian sausage
1 large white onion, diced
1 bunch fresh kale, torn into small pieces
1 cup heavy cream
4 strips of bacon, cooked and diced
1 cup shredded Parmesan cheese

Directions:
1. In a large pot put water, bouillon, salt, pepper flakes, garlic and potatoes. Cook on medium heat, stirring occasionally.
2. Saute the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with kale and Parmesean. Simmer for 20-30 minutes, or until kale and potatoes are tender.
3. Add the cream and bacon, and simmer for 10 additional minutes.

Garnish with parmesan cheese.