Super-Delicious Zuppa Toscana

Ingredients

• 1 pound bulk mild Italian sausage

• 1 ¼ 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) cans chicken broth

• 6 medium potatoes, thinly sliced

• 1 cup heavy cream

• ¼ bunch fresh spinach, tough stems removed

Directions

• Gather all ingredients
• 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.
• Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes.
• 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.
• Stir in chicken broth and bring to a boil over high heat.
• Add potatoes and simmer until fork tender, about 20 minutes.
• Reduce heat to medium; stir in cream, cooked sausage, and spinach.
• Cook and stir until spinach has wilted and sausage is warmed through; serve.