Rating: 5 stars 4.8
3374 Ratings
  • 5 star values: 2914
  • 4 star values: 365
  • 3 star values: 69
  • 2 star values: 21
  • 1 star values: 5

This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!

Recipe Summary

25 mins
1 hr
1 hr 25 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

  • Cook the bacon 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 the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

  • Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Editor's Note:

Please note the differences in serving size and the substitution of lacinato kale for spinach when using the magazine version of this recipe.

Nutrition Facts

554 calories; protein 19.8g; carbohydrates 45.8g; fat 32.6g; cholesterol 98.9mg; sodium 2386.4mg. Full Nutrition