Super-Delicious Zuppa Toscana

Ingredients

• 1 pound bulk mild Italian sausage
• 1.25 teaspoons crushed red pepper flakes
• 4 slices bacon , cut into ½-inch pieces
• 1 large onion , diced
• 1 tablespoon minced garlic
• 5 cans chicken broth , 13.75 ounce
• 6 medium potatoes , thinly sliced
• 1 cup heavy cream
• 0.25 bunches fresh spinach , tough stems removed

Instructions

1. 1

   Gather all ingredients.

2. 2

   Cook 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.

3. 3

   Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes.

4. 4

   Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.

5. 5

   Stir in chicken broth and bring to a boil over high heat.

6. 6

   Add potatoes and simmer until fork tender, about 20 minutes.

7. 7

   Reduce heat to medium; stir in cream, cooked sausage, and spinach.

8. 8

   Cook and stir until spinach has wilted and sausage is warmed through; serve.