To a large Dutch oven over medium-high heat, add sausage and red pepper flakes. Cook until the sausage is browned, stirring occasionally (about 10-15 minutes).

Transfer the cooked sausage to a large bowl and cover to keep warm.

To the same pot, add the bacon and cook until crispy (about 10-15 minutes). Use a slotted spoon to transfer the cooked bacon to the bowl of sausage. Cover to keep warm.

Reserve 2 tablespoons of bacon grease, and discard the rest.

To the reserved bacon grease, add the onions and cook until translucent (about 5-8 minutes).

Add the garlic and cook 1 more minute.

Add the chicken broth, cooked sausage, and cooked bacon to the pot. Stir to combine.

Increase the heat to high and bring the mixture to a boil. Once boiling, add potatoes and cook until fork tender (about 15 minutes).

Reduce heat to medium. Add in heavy cream and spinach. Simmer until softened (about 5 minutes).

Salt and pepper to taste. Serve warm, topped with grated parmesan cheese for garnish.