Mouth-Watering Zuppa Toscana Irresistible Soup

This irresistible soup can be prepared in 25 minutes while cooking time is 1 hour.  The soup should be ready in 1 hour 25 minutes.  This recipe will make 6 servings.  Each serving has 567 calories, 34.1g fats, 100mg cholesterol, 2007g sodium, 44.9g carbs, 6.1g dietary fiber, and 21g protein.

Bulk Mild Italian sausage – 1 pound
Red pepper flakes (crushed) – 1 1/4 teaspoons
Bacon (cut into 1/2 inch pieces) – 4 slices
Onion (diced) – 4 slices
Garlic (minced) – 1 tablespoon
Chicken broth – 5 (13.75 oz) cans
Potato (thinly sliced) – 6 pieces
Heavy cream – 1 cup
Fresh spinach (tough stems removed) – 1/4 bunch


1.  In a Dutch oven over a medium-high heat, cook the Italian sausage for 10 to 15 minutes or until crumbly, browned and no longer pink.  Remove from heat, drain and set aside.

2.  In the same Dutch oven, fry the bacon for about 10 minutes then drain.  Leave a few tablespoons of dripping in the Dutch oven then begin to stir in the onion and garlic.  Stir occasionally for 5 minutes or until the onion is translucent.

3.  Pour the chicken broth in the Dutch oven.  Stir the broth, bacon and onion mixture.  Boil it over a high heat.  Then add potatoes for 20 minutes or until tender.  Reduce the heat and continue stirring the soup.  Pour the heavy cream and the cooked Italian sausage.  Continue heating.  Before serving the soup, add the spinach leaves.