Zuppa Toscana I
Try this Zuppa Toscana I recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 cup heavy cream
- 10 cups water
- 5 cubes chicken bouillon
- 1/4 bunch kale
- 1 pound italian sausage ground
- 1 1/2 teaspoons crushed red pepper
- 1 large white onion diced
- 4 tablespoons bacon crumbled
- 2 teaspoons garlic pureed
- 1 pound russet potatoes sliced
- Carbohydrate 26.1257634932436 g
- Cholesterol 68.5225251719426 mg
- Fat 26.9326999175563 g
- Fiber 1.29338968815346 g
- Protein 26.2760259127397 g
- Saturated Fat 10.9882309457983 g
- Serving Size 1 1 Serving (460g)
- Sodium 23379.4661199065 mg
- Sugar 24.8323738050901 g
- Trans Fat 1.65219036761647 g
- Calories 451 calories
Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale, let all heat through and serve. Delicious!
