I had never had this soup before in my life. I stumbled on it when I was doing one of my usual recipe searches where I type in a few ingredients I want to use and see what it spits back at me. In this case it was spinach and Italian sausage. I thought I would get only pasta dish suggestions, but I got this instead, and am so happy I did. I have made it three times in as many months now, enough to eat some now and more to freeze for later. It reheats surprisingly well for something with potatoes and cream in it. With a side of crusty bread and butter? YUM

• 4-5 slices bacon
• 1 pound mild or spicy Italian sausage, casings removed (I love Isernio’s Hot Italian)
• 1 small yellow or sweet onion, diced
• 3-4 garlic cloves, minced
• 4 cups ounces low-sodium chicken stock
• 3 medium russet potatoes, peeled and 1/4 inch dice
• 3 cups baby spinach (or kale, as you prefer)
• 3/4 cup heavy cream

DIRECTIONS

1. Cook bacon to desired doneness, slice into bite size pieces.
2. Cook sausage and onion in bacon grease until onion is translucent and sausage is no longer pink. Pour off any excessive fats.
3. Add garlic and cook until fragrant (1 min or so).
4. Add the chicken stock and potatoes, simmer for 12-15 minutes until potatoes are tender.
5. Add spinach and stir in, allowing to wilt down.
6. Add cream, bacon (save some back to garnish if you wish), stir together, season with salt and pepper to taste, serve with crusty bread.