BrokeAss Gourmet

BrokeAss Gourmet

Bacon-Spinach Soup with Parmesan

  • Prep Time 0:10
  • Cook Time 0:25
  • Estimated Cost $10.50

This smoky, creamy, green soup is much more than the sum of its parts. Just a few strips of flavorful bacon transform a whopping 2 lbs of spinach into a decadent, addictive soup. Nutty Parmesan pulls it all together beautifully. Serve this with a salad and some crusty bread as an easy (but special) dinner.


  • 4 strips thick-cut bacon, cut into 2" strips $2
  • 1 medium onion, diced $0.50
  • 2 cloves garlic, chopped Pantry
  • 2 lbs fresh spinach, chopped $1.50
  • 1 16-oz. can chicken broth $1.50
  • 2/3 cup half-and-half *$1.50 for a pint
  • 1/2 cup grated Parmesan, divided $3.50 for 10 oz.
  • salt and pepper to taste Pantry

Recipe Serves 4


  1. Heat a large, heavy-bottomed pot over medium-high heat. Add the bacon slices and cook for 2-3 minutes on each side, until brown. 
  2. Remove 2 of the 2" strips and set aside (leave the rest in the pot). 
  3. Add the onion and garlic and cook for 5-6 minutes, stirring occasionally, until very fragrant. 
  4. Add the spinach and cook, stirring continuously, for 4-5 minutes, until it begins to wilt.
  5. Add the chicken broth, stir well and cover pot. 
  6. Cook, covered, for 15 minutes, until the spinach has broken down.
  7. Puree mixture, using a blender, food processor until completely smooth and return to the pot (this can also be done directly in the pot, using an immersion blender). 
  8. Stir in the half-and-half and cook for 10-12 minutes, stirring occasionally, until very creamy and thickened. 
  9. Stir in 1/4 cup of the Parmesan and stir well. 
  10. Season with salt and pepper to taste.
  11. Crumble the reserved bacon pieces and set aside.
  12. Ladle the soup into bowls and top with a few pinches of the reserved Parmesan and a sprinkle of the crumbled bacon. Serve immediately.

Category: Meals

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Beth, on Feb 22, 06:24 AM, wrote:

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I just made this for dinner and it was fantastic! I accidentally overcooked the spinach a tad, so the color wasn’t quite as vibrant, but it was still delicious.

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