Olive Garden Zuppa Toscana soup remix.

• 1 lb Italian Sausage
• 1 1/2 tsp crushed red peppers
• 1 medium sliced or diced white onion
• 1/2 lb bacon pieces
• 1 tbsp garlic puree or minced garlic
• 6 can chicken broth
• 4 cup water
• 4 chicken bouillon cubes
• 1 1/2 cup Heavy whipping cream
• 3 lb sliced red potatoes, skin on
• 1 packages baby spinach. I prefer over kale

1. In large stockpot, saute sausage and crushed red peppers until sausage is done.
2. Drain grease and set aside for later.
3. In same pot, cook bacon, onions and garlic over medium-low heat.
4. About 15 minutes, or until onions are soft.
5. Add chicken broth, water & bouillon to pot.
6. Heat until it starts to boil.
7. Add sliced potatoes and cook on a soft boil.
8. About 15-30 minutes depending on thickness of potato slices.
9. Reduce heat, add heavy whipping cream and spinach.
10. Stir until completely heated and spinach shrinks in size.
11. Stir in cooked sausage.
12. Heat and serve.
13. Delicious!

italian sausage, red peppers, white onion, bacon, garlic, chicken broth, water, chicken bouillon cubes, heavy whipping cream, red potatoes, baby spinach

Taken from cookpad.com/us/recipes/340775-olive-garden-zuppa-toscana-soup-remix (may not work)