Copy Cat Olive Garden Zuppa Toscana Soup

1 lb. ground Italian Sausage
1 tsp. red pepper flakes
1 medium white onion
4 slices bacon
2 tsp minced garlic
6 C. chicken broth
2 C Heavy cream
5 potatoes
1/4 of a bunch of Kale

Directions:
Brown italian sausage together with red pepper flakes. Drain and set aside. In same pan, fry bacon, crumble once cooked. Then sautee onions and garlic in bacon grease until onions are soft. Bring chicken broth to a boil. Thinly slice potatoes, and add to boiling broth. Cook until soft through, 20-30 minutes. Add italian sausage, onions and garlic, and crumbled bacon to the soup. Add heavy cream and cook until just heated through. Chop Kale into bite sized pieces and add. Stir all together and serve!