Aside from french onion and lobster bisque I have never been a huge soup girl. Unless it involves me reverting back to my childhood, while Emma and I dip our grilled cheese in the bowl, it is typically a no go for me. This recipe, however, is one of my absolute favorites. It is definitely a go to for dinner nights at our house and always has all three of us going back for seconds.
1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed
Cut the potatoes into about 1 inch large sections and set aside.
Cook the Italian sausage and red pepper flakes in a medium sized pot over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same pot over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pan. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the pot with the bacon and onion mixture; bring to a boil over high heat.
Add the potatoes, and boil until fork tender, about 20 minutes.Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Garnish with freshly grated Parmesan cheese and enjoy!