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 , 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.

Nutrition per serving