Delicious Tuscan soup

Fry the bulk mild Italian sausage and red pepper flakes on medium-high heat until browned (10-15 minutes). Set aside.

Fry the bacon cut into ½-inch pieces in the same pan over medium heat until crispy (about 10 minutes).

Stir in diced onions and minced garlic; cook until onions are soft and translucent (about 5 minutes).

Stir in chicken broth and bring to a boil over high heat.

Add thinly sliced potatoes and simmer until fork tender, about 20 minutes. Reduce heat to medium.

Stir in heavy cream, cooked sausage, and fresh spinach.

Cook and stir until spinach has wilted and sausage is warmed through.

Serve Tuscan soup with crusty bread.