6 Servings 20 min Cook
16 Oz Italian Sausage
6 Strip Bacon
1/2 Cup, chopped Onions
2 Cloves, minced Garlic
4 Cup Chicken Broth
1 Package (10 oz) Spinach
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1 Dash Salt
1 Dash Pepper
Cut up the bacon and take the sausage out of the casings, and brown until no longer pink.
Add the chopped onion and garlic, and cook until translucent and onions are softened, about 5 min.
Add the stock, a little at first and scrape up all the brown bits, then add the remaining stock.
Then add the spinach and let that melt into the soup.
Stir now and then, for about 15 minutes.
Add the cream and heat through, but don't boil.