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In a dutch oven, brown Italian sausage in larger chunks then drain and set aside.
In the same dutch oven, add 3 Tb butter, garlic, onion, mushrooms and tomatoes, and radishes. Sauté for 7 minutes.
Add about ¼ cup of the chicken broth to the pot then deglaze using a wooden spoon to scrape brown bits from the bottom. All the bits that are stuck to the bottom of your pot are flavorful, so don't discard these!
Add the rest of the chicken broth and seasoning, then bring to a boil.
Reduce to medium heat and cook for approx 20-30 minutes with the lid on or until the radishes are tender. Stoves cook differently, so you may need to adjust your cooking time.
Add sausage, heavy whipping cream, and 4 oz spinach to your pot and simmer on low with the lid on for approx 10 minutes.
Add ¾ cup cheese and ½ cup crumbled bacon. Stir until the cheese melts.
Serve hot!