A copycat version of Olive Garden's Zuppa Toscana soup is made by combining 1 pound of mild Italian sausage, 4 strips of bacon, 1 diced onion, 1 tablespoon of minced garlic, 6 potatoes and 1/4 of a bunch of spinach. Cook these ingredients in order, taking out the sausage to be added at the end of the process with the spinach. Use 5 cups of chicken broth for the liquid, and finish with 1 cup of heavy cream.
Bacon bits can be substituted for real bacon in this recipe. Brown 1 pound of Italian sausage, then add 1 cup of chicken broth and 1 gallon of water to the pot. Add 1 large, chopped onion, 2 cloves of minced garlic and 2 large, diced potatoes to the pot. Cook until the potatoes are done. Add 1/2 cup of bacon bits, stir and add salt and pepper to taste. Let simmer for 10 minutes, and then add in 2 cups of kale or chard and 1 cup of heavy whipping cream.
Thoroughly heat the soup, making sure the liquid doesn't reach a boil and scald the cream. For added spice, red pepper flakes can be added to both recipes depending on taste.