Creamy Zuppa Toscana
Try this Creamy Zuppa Toscana recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 cup milk
- 1 large onion chopped
- salt and pepper to taste
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 5 cups chicken broth
- 8 oz. cream cheese softened
- 1/2 tablespoon flour
- 1 pound italian sausage (i used mild)
- 1 1/2 pounds russet potatoes cut in half lengthwise, then thinly sliced
- 3-4 cups chopped kale leaves stems removed
- 1/2 teaspoon red pepper flakes (if you don't like too much spic you can reduce this or leave it out)
- Carbohydrate 25.0607207314347 g
- Cholesterol 768.666666668357 mg
- Fat 154.728426807869 g
- Fiber 1.96634182489181 g
- Protein 193.58361918003 g
- Saturated Fat 44.4675090632562 g
- Serving Size 1 1 -8 serving (1259g)
- Sodium 742.77305567341 mg
- Sugar 23.0943789065429 g
- Trans Fat 13.1967993391145 g
- Calories 2315 calories
Brown and crumble Italian sausage with the onions and garlic in a large skillet. Cook until no longer pink, drain fat, and set aside.In a large soup pot, bring chicken broth and potatoes to boil over high heat. Cook until potatoes are tender, about 15 minutes.Reduce heat to medium and stir in the softened cream cheese. Stir and cook for about five minutes, until cheese is melted.In a small bowl, mix together the milk and flour, then stir into the soup. Cook for a couple minutes more. Season the soup with salt, pepper, red pepper flakes, and oregano.Stir in the cooked sausage/onions and chopped kale and cook for another 1-2 minutes. Serve and enjoy!
