Zuppa Toscana

I have never had soup at Olive Garden, but all my friends always raved about a potato and sausage soup.... It never interested me.. but a friend posted a pic of her soup and I looked up a recipe.  It was simple enough for me to want to try :)

Super-Delicious Zuppa Toscana
adapted from all recipes

1 lb spicy sausage
4 slices of bacon, chopped
1 large onion, diced
1 tbsp garlic, minced
5 cans chicken broth
6 potatoes sliced thinly
1 cup heavy cream
2 handfuls kale

Directions

1. Cook the 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 the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.