Italian Sausage Soup with Cannellini Beans

Ingredients

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• 1 pound bulk mild Italian sausage
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• 1 ¼ teaspoons crushed red pepper flakes
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• 4 slices bacon, cut into ½-inch pieces
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• 1 large onion, diced
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• 1 tablespoon minced garlic
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• 5 (13.75 ounce) cans chicken broth
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• 6 medium potatoes, thinly sliced
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• 1 cup heavy cream
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• ¼ bunch fresh spinach, tough stems removed
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Instructions

1. 1
   Gather all ingredients.
2. 2
   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.
3. 3
   Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes.
4. 4
   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.
5. 5
   Stir in chicken broth and bring to a boil over high heat.
6. 6
   Add potatoes and simmer until fork tender, about 20 minutes.
7. 7
   Reduce heat to medium; stir in cream, cooked sausage, and spinach.
8. 8
   Cook and stir until spinach has wilted and sausage is warmed through; serve.