It’s 10x better and easier to make than the original. With Italian sausages, potatoes, spinach, and bacon!


  • Four slices bacon diced
  • 1 pound spicy Italian Sausage, casing removed
  • Olive oil one tablespoon
  • Three cloves garlic, minced
  • One sweet onion, diced
  • 4 cups chicken broth
  • Peeled and cubed russet potatoes in 1-inch pieces
  • 3 cups baby spinach
  • 1 cup heavy cream
  • To taste, add Kosher Salt and freshly ground Black Pepper


  • Heat a large stockpot Dutch Oven on medium-high heat. Add the bacon and cook for 6-8 minutes until crispy and brown. Drain excess fat and reserve two tablespoons of the stockpot. Transfer to a plate lined with paper towels.
  • Cook the Italian sausage until it is browned (about 3-5 minutes), crumbling the sausage while cooking. Drain excess fat and reserve two tablespoons of the liquid in the stockpot.
  • Stir frequently and add the garlic and onion. Cook until onions are translucent (about 2-3 minutes).
  • Stir in potatoes and chicken broth. Bring to a rolling boil, reduce heat, and simmer for about 10 minutes until the potatoes are soft.
  • Stir in spinach for 1-2 minutes until it wilts. Stir in heavy cream and heat through for about 1 minute. Season with salt and pepper to taste.
  • Serve immediately with garnished bacon.

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