Gather all ingredients.

Cook Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink. Drain and set aside.

Cook bacon in the same Dutch oven over medium heat until crisp.

Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic; cook until onions are soft and translucent.

Stir in chicken broth and bring to a boil over high heat.

Add potatoes and simmer until fork tender.

Reduce heat to medium; stir in cream, cooked sausage, and spinach. Cook and stir until spinach has wilted and sausage is warmed through.