Zuppa Tuscano

1 pound Chicken Italian sausage
1 1/4 teaspoons crushed red pepper
flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 cans chicken broth
6 potato, thinly sliced
1 cup fat free half and half
1/4 bunch fresh spinach, tough stems
removed

1. 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.
2. 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.
3. 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 half and half and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DONNISR.