Olive Garden Zuppa Toscana Soup (copycat)

I had such great success with finding a good copycat for the Chicken & Gnocchi soup that I always order, I figured I would try to find one for the Zuppa Toscana that Jayme and Raley love so much. I didn't have to look far! I found a great one on Two Peas & Their Pod.  I made it last night with just a couple changes to their recipe. It was a big hit with Jayme and Raley and I loved it (not so much the sausage but the flavor was amazing). Clay wasn't a big fan, but I did not expect him to be. Pattie liked the broth portion of the soup too.
The Ingredients:

1 pound Italian sausage
1 1/2 tsp red pepper flakes **
1 large white onion, diced
4 slices bacon, chopped
3 cloves garlic, minced
8 cups chicken broth
2 cups water
1 cup heavy cream
3 large Russet potatoes, peeled and chopped
3 cups Kale, washed and roughly chopped (I used spinach instead)
**I left this out because the sausage is almost too spicy for me. I'm a wimp!!

In a medium skillet, saute the Italian sausage with red pepper flakes (if using). Drain excess fat and set aside.

In a large soup pot, saute the bacon. When the bacon is half-way cooked, add the onions and garlic. Saute until onions are tender.

Add the chicken broth and water. Bring to a boil.

Add the potatoes and cook until soft, about 30 minutes.

Whenever I make a potato soup, I like to mash up some of the potatoes when they are done cooking. It makes it a little thicker, which I prefer.

Add in the heavy cream and the sausage. Heat through.

Stir in the chopped kale/spinach.

Serve hot with some crusty bread. Buon appetito!