Zuppa Toscana

Olive Garden inspired soup... Creamy, rich, and hearty!

12oz Nitrate free bacon, cooked, fat drained, crumbled
1lb Spicy Italian Sausage, casing removed
1tbsp EVOO
3 cloves of garlic, minced
1 small yellow onion, diced
4-5c low sodium chicken broth
4 small or 2 large Russet potatoes, thinly sliced
3c baby spinach, roughly chopped
2c heavy cream
1 handful basil leaves, roughly chopped
1tsp crushed red pepper flakes
Kosher salt and freshly ground pepper to taste
1/2-1c freshly grated parmesan cheese

Heat large skillet to medium high heat and cook sausage, crumbling as you cook.  Remove and drain fat.  Set aside.  Heat EVOO in a large stockpot/soup pot or Dutch oven.  Cook garlic and onion, cooking until translucent.  Stir in 4c chicken broth and bring to a boil.  Add sliced potatoes and cook until tender (8-10 minutes), stirring occasionally.  Add additional broth if needed.  Stir in sausage, spinach, and basil, stirring until spinach and basil wilt.  Stir in heavy cream and red pepper flakes, reduce heat to low and cook additional 10-15 minutes.  Season with salt and pepper to taste and serve immediately with bacon and parmesan cheese.