Olive Garden's Zuppa Tuscana

Olive Garden's Zuppa Tuscana
1 lb sausage
6 medium red potatoes, cut in half lengthwise and cut into 1/4 inch slices
3/4 cup diced onions
6 slices bacon
1 1/2 tsp minced garlic
2 cups fresh baby spinach, sliced thinly
3 TBSP chicken boullion
2 quarts water
1 cup heavy cream

Cook ground sausage until done. Cook bacon and onion over medium heat, when bacon is crisp - remove. Leave the onion. Add garlic to the onion and cook 1 minute. Add boullion, water, and potatoes. Simmer 15 minutes or until potatoes are tender. Crumble bacon. Add to soup. Add heavy cream and heat thoroughly. Serve with croutons or crackers or french bread or breadsticks.