There are many ways of making this creamy classic Italian soup. This is one of the easier recipes. I will be making more complex alternate recipe videos in the future.
I try not to eat pork at all. Pigs are omnivores. It's probably the least healthy meat there is. You can use turkey bacon and sausage if you don't eat pork. You can even use vegan "meat" if you want. This soup is good and I like it.
This recipe serves about 8. It can be stored in the refrigerator for several days. It pairs well with crusty dipping bread. The sausage can be cooked in the same stock pan before adding the bacon. I baked it in the oven to save time.
RECIPE
1 pound hot Italian sauage
5 slices of bacon
1 large yellow onion
2 big handfuls of baby spinach
3 cloves of garlic
6 white potatoes
1 pint of heavy cream
5 16 ounce cans of chicken broth
1 1/2 tablespoons of crushed red pepper
INSTRUCTIONS
In a large saucepan, fry the bacon until fully cooked but not crispy.
Bake 1 pound of hot (or mild) Italian sausage in the oven until browned and fully cooked.
Dice the onion and mince the garlic.
Add the onion and garlic to the sauce pan over medium heat for about 5 minutes, stirring occasionally.
Cube the potatoes.
Add the chicken broth and potatoes to the stock pan at a high simmer for about 15-20 minutes.
Remove the stems and tear the spinach.
Reduce the heat to low.
Add the spinach and heavy cream.
Continues cooking on low heat for about 5 more minutes.
Continuously stir the soup during the entire process.
Serve and enjoy!
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