Zuppa Toscana, aka Italian Sausage and Potato Soup

I just love Olive Garden's unlimited soup, salad, and bread stick combination!  All of the soups are excellent, but my favorite may just be the zuppa toscana.  Topped with Parmesan and bacon bits and served with a fresh tossed green salad with Italian vinaigrette, and bread sticks, it is a winner!  Here's my take on it!  Enjoy!

Makes about servings
Cooking time:  6 to 8 hours on low, 3 to 4 hours on high

INGREDIENTS:

1 lb ground Italian sausage (I used mild)
6 cups chicken broth (I used low sodium)

1 chicken bouillon cube
1 cup water
1 medium onion, diced
4 large russet potatoes, cubed (or yukon gold potatoes) to amount to about 4 cups cubed
1 garlic clove, minced
1/2 cup real bacon pieces (cooked)

1 packet (or enough to serve 4) instant mashed potatoes, cooked as directed
1 cup half and half
1 10-ounce package fresh baby spinach

Salt and ground black pepper to taste
Parmesan cheese, for topping

1.  In a pan, over medium high heat brown the ground sausage until well done & drain the grease.  Add the sausage to the slow cooker.
2.  Add broth, bouillon, water, onion, potatoes, bacon, and garlic to the slow cooker.
3.  Cover and cook on Low for 6 to 8 hours, or until potatoes are tender (or on High for 4 hours).

4.  About 30 minutes prior to serving, stir in half and half and mashed potatoes.
5.  Remove and discard tough stems from spinach and add spinach to slow cooker and continue to cook until spinach is wilted and soup is hot.
6.  Ladle into soup bowls and top with extra bacon bits and Parmesan cheese.