Ingredients:

  • 1 lb ground Italian pork sausage
  • 4 slices thick-cut bacon, diced
  • 4 cups cauliflower florets, diced into 1/2-inch pieces
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 6 cups chicken bone broth
  • 1 cup heavy cream
  • 3 cups fresh baby spinach, packed
  • 1 tsp red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. In a 6-quart Dutch oven over medium-high heat, fry the diced bacon until crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
  2. Add the ground Italian sausage to the pot, breaking it apart with a spoon, and cook until it reaches a deep brown color.
  3. Stir in the diced onion and sauté for 3-4 minutes until translucent.
  4. Add the minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
  5. Pour in the chicken bone broth and bring the mixture to a gentle boil.
  6. Add the diced cauliflower and reduce heat to a simmer for 8-10 minutes, or until the cauliflower is tender.
  7. Turn the heat to low. Stir in the heavy cream and baby spinach, folding gently until the spinach has wilted.
  8. Stir the crispy bacon back into the soup. Taste and adjust seasoning with salt and pepper before serving.