Sausage Tuscan soup (Zuppa Toscana)

This is my lower calorie, low fat, low sodium version of Olive Garden's "Zuppa Toscana"

1/2 lb Spicy Italian sausage
1 large russet potato cubed
1/2 onion chopped
2 cloves garlic chopped
3 cups low sodium, fat free, low calorie chicken broth ( I use Trader Joes)
2 cups of Kale
1 teaspoon red pepper
1tbsp olive oil
salt & pepper to taste

Optional
Chopped Bacon or pancetta (you can use turkey or regular)
1 tbsp cream or half and half

Heat bacon drain set aside
Crumble Italian sausage in pot, cook until brown, set aside.
Heat olive oil.
Sauté onion, red pepper, and garlic for about 2 minutes or until onion is translucent, stir.
Add chicken broth, bring to boil.
Add potatoes, stir, simmer for about 10 minutes or until the potatoes are tender.
Add kale and cooked sausage to the pot, stir, simmer for 3 more minutes.

(Optional)
Add cream or half and half, stir, and turn off the heat.
Top with bacon.

Serve immediately!