Zuppa Toscana Soup
Try this Zuppa Toscana Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 cup heavy cream
- 1 white onion diced
- 10 cups water
- 5 cubes chicken bouillon
- 1 lb ground italian sausage
- zuppa toscana soup
- 1 1/2 tespoon crushed red pepper
- 4 tbsp bacon pieces ( about 4-5 pieces of bacon chopped u
- 2 tsp garlic puree (i used minced garlic)
- 1 lb sliced russet potatoes (about 3 large potatoes)
- 1/4 of a bunch of kale
- Carbohydrate 16.6518319447051 g
- Cholesterol 85.0167002346219 mg
- Fat 31.5005939121838 g
- Fiber 0.988783432374457 g
- Protein 13.2982149076847 g
- Saturated Fat 13.2060997679872 g
- Serving Size 1 1 -8 bowl (569g)
- Sodium 611.75330722296 mg
- Sugar 15.6630485123306 g
- Trans Fat 1.69163621683218 g
- Calories 403 calories
Brown sausage with crushed red pepper in a large pot. Drain excess fat and remove and put in fridge while you prepare other ingredients.In the same pot, saute onion, garlic and bacon over low medium heat for 15 minutes or till the onion is soft.Add chicken bouillon and water to the pot and bring to a boil.Add the sliced potatoes and cook till soft, about ½ hour on low.Add the cream and cook till thoroughly heated through.Stir in sausage and kale and heat through. (Kale will need to soften up some)When serving add some grated parmesan cheese on top if you like! Enjoy!!!
