Serves: 8
Total Calories: 948

1 medium onion chopped
2 tablespoons olive oil
1 pound bacon cut into small peices
1 pound Italian sausage
8 cups chicken broth
6 small - medium red potatoes cut into quarters
heavy cream
fresh spinach leaves
salt and pepper to taste

In large skillet sauté onions in hot oil till translucent. Remove onions and set aside. Add bacon to skillet and sauté to a slight crisp, not too crunchy. Remove bacon and drain on paper towel. Set it aside. Add Italian sausage to the skillet and fry till no longer pink. Drain. Combine onions, bacon and sausage in skillet. Add broth and red potatoes (amount of potatoes depends on how thick you want your soup). Bring to a boil then turn heat down and simmer till potatoes are tender. Add salt and pepper to taste. When potatoes are tender and right before ready to serve, add heavy cream to the soup and cook till hot but not boiling (only a few minutes). Place spinach leaves in individual serving bowls and pour soup over leaves. You can add the spinach leaves directly to the soup but they will quickly wilt. Serve immediately.

Nutritional Facts:

Serves: 8
Total Calories: 948
Calories from Fat: 260

More Recipes from the Cook'n Italian Cookbook:
Barley Soup
Creamy Potato Soup
Italian Pasta and Bean Soup
Italian Sausage and Lentil Soup
Meatball and Swiss Chard Soup
Minestrone
Onion Soup
Pasta and Chick-Pea Soup
Pasta e Fagioli
Smoked Turkey, Wild Rice, and Mushroom Soup
White Bean Soup
Zucchini Soup
Zuppa Toscana