Olive Garden Zuppa Toscana

Yield  6 servings

·        4 slices bacon, diced, for garnish optional

·        1 pound spicy Italian sausage, casing removed

·        ¼ to ½ teaspoon red chili flakes

·        2 cloves garlic, minced

·        1 onion, diced

·        4 cups chicken broth

·        3 russet potatoes, peeled and thinly sliced

·        3 cups baby spinach or kale

·        1 1/2 cups heavy cream

·        Kosher salt and freshly ground black pepper, to taste

·        Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

·        Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.

·        Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.

·        Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.

·        Serve immediately, garnished with bacon.