Delicious Zuppa Toscana

• 1 lb (454g) Italian Sausage
• 1 tsp crushed red pepper flakes
• 4-6 slices bacon, cut into 1/2 inch (1.3cm) pieces
• 1 onion, diced
• 8 garlic cloves, pressed
• 4 cups (960ml) chicken stock, plus more as needed
• 6 medium potatoes, cubed
• 1 can white cannellini beans, optional, drained
• 1 small box frozen spinach (or about 1 bunch fresh spinach, tough stems removed)
• 1/2 cup (120ml) heavy cream or 10% coffee cream
• Salt, to taste
• Freshly ground black pepper

Instructions

1. 1

   In a large pot, add the chopped bacon and cook until browned, 5–7 minutes over medium heat. Drain the bacon fat, reserving about 1 tbsp (15ml) still in the pan. Remove the bacon to a paper towel-lined plate.

2. 2

   Add the sausage and red pepper flakes and cook until browned in spots. Remove the sausage to a paper towel-lined plate.

3. 3

   Add the onions to the pot and cook over medium heat for about 3–4 minutes until softened. Add the garlic and cook for about 20 seconds. Pour in the chicken stock and bring to a simmer. Stir in the potatoes, bring the soup to a simmer, reduce the heat to maintain a gentle simmer, and cook covered for 10–15 minutes until the potatoes are tender (this depends on how large you dice the potatoes). If needed, you can add additional water to the soup if you prefer a thinner consistency.

4. 4

   Stir in the cooked sausage, spinach, and cream. Add the beans, if using. It's not traditional, but I like the wholesomeness the beans bring to the dish. Cook until everything is warmed through, the spinach is wilted, and the sausage is cooked through. Add more stock if desired. Divide between bowls, season with freshly ground black pepper, and garnish with bacon.