Olive Garden's Zuppa Tuscana Soup

1 lb. ground Italian sausage
1 1/2 t. crushed red peppers
1 lg. diced onion
4 T. bacon pieces
2 t. garlic puree
10 c. water
5 cubes chicken bouillon
1 c. heavy cream
1 lb. sliced potatoes
1/4 bunch kale

Saute sausage and red pepper in pot. Drain fat. Refrigerate while preparing other ingredients. Saute bacon, onions, and garlic for about 15 minutes or til onions are soft. Mix together chicken bouillon cubes and water. Add to the onion, bacon, and garlic mixture. Cook until boiling. Add potatoes, and cook until soft, about 1/2 hour. Add heavy cream and cook until thoroughly heated. Stir in sausage. Add kale just before serving.