• 8 ounces Italian sausage
  • 1 tablespoon Spaghettata
  • 2 slices bacon, diced
  • 1 onion, small dice
  • 2 garlic cloves, minced
  • 2 tablespoons Thyme Balsamic Vinegar
  • 3 cups chicken stock
  • 1 large potato, small dice
  • 1/2 cup heavy cream
  • 6 ounces spinach, stemmed and chopped
  • Parmesan cheese for garnish
  • Tuscan Herb Olive Oil


  1. In a Dutch oven or large pot over moderate heat cook sausage and bacon with seasoning.
  2. Cook until the sausage is browned and bacon renders fat, then add onion.  Cook onion until soft.
  3. Add garlic and cook another minute.
  4. Add balsamic, scraping down the sides and bits from the bottom, add chicken stock and bring to simmer.
  5. Add potato and cook until soft.
  6. Add heavy cream, bring to a simmer, and add spinach.  Cook 1 minute.
  7. Remove from heat and ladle into service bowls.
  8. Garnish with Parmesan cheese and a drizzle of Tuscan Herb Olive Oil

*An original Carter & Cavero recipe adaptation from Fustini’s*