OK, so hear me out. This is a copycat recipe of Olive Garden's Zuppa Toscana. I was talking with a guy and he mentioned making his family's favorite soup, and it turns out it's an Olive Garden soup. He convinced me that I should give it a try, so we're here. I hope it's good!

• 1 pound bulk mild Italian sausage
• 1 ¼ teaspoons crushed red pepper flakes
• 4 slices bacon, cut into ½-inch pieces
• 1 large onion, diced
• 1 tablespoon minced garlic
• 1 TBSP Flour
• 6-8 cups chicken broth
• 6 medium potatoes, thinly sliced
• 3/4 cup heavy cream
• 2 cups fresh spinach, tough stems removed
• 1/4 cup Parmesan (freshly grated, for serving)

1. Cook Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2. Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes.
3. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions, cook until soft and translucent
4. Add garlicand cook until bloom, about 1 minute.
5. Add flour to fat and cook 1 minute.
6. Stir in chicken broth and bring to a boil over high heat.
7. Add potatoes and simmer until fork tender, about 20 minutes.
8. Reduce heat to medium; stir in cream, cooked sausage, and spinach.
9. Cook and stir until spinach has wilted and sausage is warmed through; serve with Parmesan cheese.

Alternate ingredient list:

• 1 pound Hot Italian Sausage (casings removed)
  • Use medium or sweet as desired
• 1 Large Onion (chopped)
• 3 cloves Garlic (minced)
• add Salt
• add Black Pepper (ground)
• 6 cups Low-Sodium Chicken Broth
• 4 Large Russet Potatoes (diced)
• 1 bunch Curly Kale (leaves stripped and chopped)
• ¾ cup Heavy Cream
• 4 slices Bacon (cooked, chopped)
• ¼ cup Parmesan (freshly grated, for serving)