This hearty Italian soup combines savory sausage, crispy bacon, and tender potatoes in a creamy broth, perfect for warming up on a chilly day.
Ingredients
1 pound Italian sausage
1 teaspoon Red pepper flakes
4 slices Bacon
1 medium Onion
3 cloves Garlic
4 cups Chicken broth
2 medium Potatoes
1 cup Heavy cream
4 cups Fresh spinach
Method
Gather all the required ingredients for the soup.
In a large Dutch oven, cook the Italian sausage with red pepper flakes over medium-high heat until it is browned and crumbly, which should take about 10 to 15 minutes. Drain any excess fat and set the sausage aside.
In the same Dutch oven, add bacon and sauté over medium heat until crispy, approximately 10 minutes.
Remove the bacon, leaving a small amount of fat in the pot. Add chopped onions and minced garlic, cooking until the onions are soft and translucent, around 5 minutes.
Pour in the chicken broth and bring the mixture to a vigorous boil over high heat.
Stir in diced potatoes and let them simmer until tender, which should take about 20 minutes.
Reduce the heat to medium; mix in heavy cream, the reserved sausage, and fresh spinach.
Cook and stir until the spinach wilts and the sausage is warmed through. Serve the soup hot.