Zuppa Toscana

1.1
In a large pot on medium-high heat add the ground sausage and crushed red pepper flakes. Using a spatula, break up the sausage until it's cooked through. Pour sausage into a large bowl and set aside.
2.2
In the same pot add the olive oil, chopped onion, and bacon pieces until the onions become translucent. Add garlic and cook for an additional 5 minutes.
3.3
Add 2 cups of water to the pot and stir well. Add the chicken concentrate and stir to combine. Then add the remaining 8 cups of water.
4.4
Add potatoes and cook until fork tender. Add a little salt to the broth if necessary to make sure the potatoes will absorb for maximum flavor.
5.5
After potatoes are done, add the cooked sausage back into the soup. Skim off most of the fat from the sausage that floats onto the surface.
6.6
Add the fresh kale and stir in to allow the leaves to soften slightly.
7.7
Add the heavy cream and stir.
8.8
Salt and pepper to taste.
9.9
Garnish each serving with shredded parmesan or pecorino romano cheese, if desired.