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Export 12 ingredients for grocery delivery
Step 1
In a large Dutch oven set over medium heat, crisp the bacon. Place the bacon onto a plate lined with paper towel. Set aside. Transfer the rendered bacon fat to a heat-proof dish and refrigerate for later use.
Step 2
Add the Italian sausage to the pot and cook until browned. Transfer the browned sausage to the plate with the bacon.
Step 3
Add the diced onion and cook until translucent and softened, about 4 minutes. Add the garlic and cook for about 30 seconds until garlic is fragrant and blooms.
Step 4
Add the chicken broth, crushed red pepper flakes, salt, black pepper, and potatoes. Bring to a boil and reduce heat to low. Simmer the soup until the potatoes are cooked through, about 15 minutes.
Step 5
Add browned sausage, heavy cream, white wine, and spinach to the soup. Taste and season with salt and pepper, if needed.
Step 6
If the soup is too thin, whisk together 2 tablespoons of cornstarch with ¼ cup cold heavy cream and stir into the soup. Bring back to a low boil and cook for 1 minute, then reduce heat to low and simmer until the soup has reached the desired consistency.
Step 7
Chop the crispy bacon and serve the soup. Top each bowl of soup with crispy bacon, sprinkle with freshly grated Parmesan and chopped fresh parsley, and serve with a delicious, crusty chunk of bread.
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