Cheesy Broccoli-Bacon Soup with Bell Pepper, Cucumber & Arugula Salad

Directions

1. Cook the bacon in a medium saucepan over medium heat until crisp, about 4-5 minutes. Remove the bacon with tongs and drain on paper towels, leaving the fat in the pan.
2. Add the broccoli to the pan with the broth and Alfredo sauce. Return the bacon to the pan and add a pinch of black pepper and crushed red pepper; stir to combine.
3. Bring the mixture to a boil, then reduce heat and simmer until the broccoli is tender, about 5 minutes. Taste and adjust with salt if needed, then remove from heat.
4. While the soup simmers, start the salad by trimming and dicing the bell pepper and cucumber into bite-sized pieces; place in a mixing bowl.
5. Add the arugula to the bowl with the peppers and cucumber, then drizzle with Italian dressing and toss to coat evenly.
6. Ladle the hot soup into bowls and sprinkle with shredded Parmesan cheese. Serve with the salad on the side.
7. If you like a hotter kick, finish the soup with a pinch more crushed red pepper, or add extra Parmesan to taste before serving.