easy to make and better to enjoy!
- 1 pound ground Italian sausage
- ½ medium onion, diced
- ½ teaspoon crushed red pepper, (more to taste)
- 1 tablespoon minced garlic
- 6 slices bacon, cut into pieces
- 6 cups chicken broth
- 2 cups water
- 4 cups diced potatoes
- 1 cup heavy cream (if desired)
- 5 cups spinach, coarsley chopped
Cook the Italian sausage, onion, and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Add the garlic and cook for 30 seconds. Drain, remove from pan, and set aside. The purpose of removing the sausage is so that you aren’t boiling it in broth.Add the bacon and cook until crispy. Remove from pan. Pour the chicken broth into the Dutch oven without rinsing; bring to a boil over high heat. Add the potatoes and boil until fork tender, about 15 minutes. If you want a creamy soup mash some of the potatoes in the pot. Reduce the heat to medium and stir in (heavy cream) the cooked sausage and onion mixture; heat through. Mix the spinach and bacon into the soup a couple of minutes before serving.