Zuppa Toscana

1lb Italian sausage
1.25 tsp red pepper flakes
4 slices bacon (cut to 1/2" lengths)
1 large onion, diced
4 cloves garlic, smashed/minced
~70oz chicken broth
6 potatoes, thinly sliced
1 cup heavy cream
Spinach

1. Cook sausage and red pepper flakes in Dutch oven over medium-high heat, until crumbly and browned. Set aside.
2. Cook bacon in same Dutch oven until crisp.
3. Drain, leaving some drippings in the pan with the bacon. Stir in onions and garlic, cook until onions are soft.
4. Pour in chicken broth, add potatoes, boil until fork tender. Reduce heat to medium, stir in cream and sausage, cook until heated through.
5. Mix spinach into soup just before serving.