Olive Garden's Zuppa Toscana Soup

Ingredients
1 1/2 c. ground pork sausage (1 lb.) - you can use spicy sausage if you like a bit of a "kick"
6 small russet potatoes, cut in half lengthwise and cut into 1/4" slices
1/2 lg. onion, diced
6 slices bacon
3 tsp. minced garlic
2 c. kale leaves, cut in half, then sliced - these can be found by the lettuce/herbs in the produce section
8 cubes chicken bouillon
2 qt. water
1 c. heavy cream

Directions
Cook ground sausage until done.  Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.  Add garlic to the onion, and cook 1 minute.  Add the chicken bouillon, water, and potatoes, and simmer for 15 minutes.  Crumble in the bacon and add the sausage, kale, and cream.  Simmer for about 4-5 minutes then serve.