Ingredients

• 1 pound mild Italian sausage
• 1.25 teaspoons red pepper flakes
• 4 slices bacon , cut into 1/2-inch pieces
• 1 large onion , diced
• 1 tablespoon minced garlic
• 5 , 13.75 ounce
• 1 cup cauliflower florets
• 1 cup heavy cream
• 0.25 bunches spinach , tough stems removed

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Add sausage and red pepper flakes; cook until crumbly, browned, and no longer pink, about 10 minutes. Drain excess grease and transfer sausage to a bowl.
2. 2 Reduce heat to medium and cook bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour in chicken broth; bring to a boil. Add cauliflower and boil until fork-tender, about 20 minutes.
3. 3 Reduce heat to medium. Stir in heavy cream and the cooked sausage; heat through. Mix spinach into the soup just before serving.

Nutrition per serving