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Cook bacon until crisp at medium heat in large skillet. Drain bacon on paper towel; remove all but 1 tbsp fat from skillet.
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Add onion, garlic, and black pepper to skillet; cook and stir until onions are transcluscent—about 3 minutes. Return bacon to pan.
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Add perogies to skillet and cook until browned on each side, about 10 minutes.
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Add the soup, broth and salsa and stir to combine and let simmer for 10 minutes.
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Add the spinach and Parmesan cheese and cover skillet with lid. Turn heat off and let sit for a couple of minutes to allow spinach to wilt slightly then mix.
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Garnish with sour cream and serve immediately.