Recipe By souporsweets
Published Sep 12th
Prep 25m Cook 1h Additional - Ready In 1h 25m
Servings 6 servings Calories 554

This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!

Recipe Ingredients

  • 1 pound bulk mild Italian sausage
  • 1 ¼ teaspoons crushed red pepper flakes
  • 4 slices bacon, cut into 1/2 inch pieces
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 5 (13.75 ounce) cans chicken broth
  • 6 potatoes, thinly sliced
  • 1 cup heavy cream
  • ¼ bunch fresh spinach, tough stems removed

Cooking Directions

  1. 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. 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. 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 heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Nutrition Facts

  • Calories 554
  • Carbohydrate 45.8 g
  • Cholesterol 98.9 mg
  • Fat 32.6 g
  • Fiber 5.6 g
  • Protein 19.8 g
  • Saturated Fat 15 g
  • Sodium 2386.4 mg
  • Sugar 5 g

Chef's Notes

Please note the differences in serving size and the substitution of lacinato kale for spinach when using the magazine version of this recipe.


  1. I made this soup last night. I used Johnsonville Sweet Basil Italian sausage (which I LOVE) and Campbells chicken broth. It turned out EXTREMELY salty. I can handle a lot of salt in my food and this was too salty even for me. I added extra cream just to try and tone down some of - Read more ...
  2. This is a great soup. Use Kale in place of the spinach and voila, you have the original recipe! HELPFUL HINTS: To avoid orange soup, rinse your sausage in very HOT water; use 5 potatoes sliced thick and 2 potatoes sliced thin. The variation in the potato size allows the thinly sliced potatoes to cook - Read more ...
  3. I can't get enough of this soup!!! I use kale instead of spinach (I like it better because it is crunchier). I always peel my potatoes (nobody will ever make me eat potatoes' skin!!). The second time I cooked the bacon in the microwave because I thought there was too much fat the first time. - Read more ...
  4. Excellent!! I've tried other recipes that were supposed to be "exactly like" the restaurant version... but none have ever come out the way I expected - until now. However, I did use kale, not spinach, and I added fennel seed as someone else suggested (thank you). I chopped the fennel seed (about 1.5 tsp) and - Read more ...
  5. I can't get enough of this soup! I tweaked it by leaving out the bacon and using kale instead of spinach (the famous restaurant uses kale). I also added 1 teaspoon of fennel as I think that it is crucial to the flavor of the soup. My Italian sausage was hot enough without the added - Read more ...
  6. This is my favorite soup! Instead of heavy cream I use milk with about 3 tbsp cornstarch. And instead of spinach, I use kale. This soup freezes great, too! Wonderful!
  7. This is very similar to a recipe that I make. I use hot sausage instead of mild, no hot pepper flakes, only 2-4 russett potatoes (depending on the size)sliced thin and they hold their shape and do not come out mushy and kale. You can substitute cauliflower for the potatoes for a lower carb diet - Read more ...
  8. YUM! This was the perfect dinner for a cold night! It does taste a lot like the restaurant's soup! I agree with the suggestions of using fewer potatoes. I used 4 (3 small and 1 bigger) and there was plenty of potato! It soaked up quite a bit of the broth, so the soup was - Read more ...
  9. Great recipe! I had to tweak it a little, but that's ok, I always tweak whatever recipe I look at... a full pound of sausage was a bit much for me so I used a half a pound, and make sure you blot all the grease from the sausage or it will float to the - Read more ...
  10. Just made a few little changes to this recipe. I used turkey sausage, 7 potatoes, and ready-to-use bacon crumbles, better than bouillon instead of cans of broth, and milk instead of heavy cream. It was absolutely fantastic, better, I dare say, than the soup from the chain.

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