1 Pound Bulk Mild Italian Sausage
1 Teaspoons Crushed Red Pepper Flakes
4 Slices Bacon, Diced
1 Large Onion, Diced
1 Tablespoon Minced Garlic
2 Quarts Chicken Broth
6 Potatoes, Small Chopped
1 Cup Heavy Cream
¼ Bunch Fresh Spinach, Tough Stems Removed
Step 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.
Step 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.
Step 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. Serves 6