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Heat a large pot over medium-high heat. Add bacon and cook until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Add Italian sausage to the pot and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in chicken broth and add potatoes. Bring to a boil and cook until tender, about 10 minutes.
Stir in heavy cream and spinach. Season with salt and pepper.
Serve immediately. Sprinkle each bowl with reserved bacon crumbles.