Zuppa Toscana Soup

 From Anita Isom

INGREDIENTS

16 oz. Jimmy Dean regular sausage

8 slices of bacon, chopped in small pieces

½ large onion, diced

2-3 cloves of garlic, minced

32 oz.  chicken broth

2 1/2 cups water

5 medium Yukon gold potatoes, thinly sliced

1/2 tsp crushed red pepper flakes

Salt and pepper, to taste

4 cups fresh spinach

1 cup heavy whipping cream

Parmesan cheese, grated

INSTRUCTIONS

Brown sausage in a large pot or dutch oven.

Remove sausage with a slotted spoon and set aside.

Cut bacon into small pieces  and add bacon to pot and cook until crispy.

Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.

Stir in minced garlic and cook for 1 minute, stirring frequently.

Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.

Add thinly sliced potatoes (I cut in half and then sliced) and the cooked sausage to the pot and bring to a simmer over medium heat.

Continue cooking until potatoes are tender, about 10 minutes.  (I cooked on low longer - about 30 minutes)

Add the spinach to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.

Stir in the heavy cream and let heat through.

Ladle soup into bowls and serve with Parmesan cheese.