Cook the sausage in dutch oven or heavy pot until browned and crumbly, then drain and set aside.
While sausage cooks, dice the bacon and the onion.
Add bacon to the pot and cook until crisp, then add onion, crushed garlic, Italian seasoning and crushed red pepper.
Continue cooking until onion is clear, then drain off excess fat.
Return sausage to the pot and add the chicken stock, diced tomatoes and water, bring to a boil and reduce to simmer.
While the soup is heating, thinly slice the potatoes with the mandolin and then add to the soup.
Allow soup to simmer until the potatoes are tender. They will break up a bit and make the soup creamy.
Once the potatoes are cooked through, add the spinach and cook just until wilted.
Taste and add salt if needed, a pinch or two at a time.
Add the cream, stir and heat through (about 2 minutes).
Stir in 1/2 cup of parmesan just before serving.
ENJOY! This soup stores well, just reheat slowly so the cream doesn't break.