Zuppa Toscana Soup

1 pound Italian sausage (1/3 less fat)
1 teaspoons crushed red pepper flakes (can omit or use less if you don't like spicy)
4 slices turkey bacon, cut into pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
4-5 russet potato, thinly sliced
1 cup fat free half and half
1/4 bunch fresh spinach, tough stems removed

DIRECTIONS
Cook the Italian sausage and red pepper flakes in over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pan. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth in a larger pot 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 half and half and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Tastes pretty close to the one from Olive Garden! Yummy!

Wild Rice Soup

1/4 c. butter
1 medium chopped onion
1/2 c. flour
3 c. chicken broth
1 c. cooked wild rice (like Uncle Ben's Original Recipe Wild Rice)
1 c. cooked white rice
1 c. diced ham
1/2 c. finely chopped carrots
1/2 t. salt
pepper to taste
1 pint half & half (fat free works great)
snipped fresh parley

Saute onion in butter. Blend in flour and cook 5 minutes. Stir in broth and cook to a simmer. Add ham, carrots, rice, salt and pepper. Simmer for 10 minutes. Add parsley and half & half. Heat to serving temp. For a thicker soup, add more rice.

This came from my ward Super Saturday last year. It's seems fancy -- but is also pretty good "comfort" food. The boys liked it.