Incredibly tasty Zuppa Toscana

Cook mild Italian sausage and crushed red pepper flakes in a Dutch oven over medium-high heat until crumbly (about 10 to 15 minutes). Drain and set aside.

Cook slices bacon, cut into 1/2 inch pieces, in the same Dutch oven over medium heat until crisp (about 10 minutes). Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven.

Stir in diced onions and mincedgarlic. Cook until onions are soft and translucent (about 5 minutes).

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

Add 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.