Zuppa Toscana
Potato and bacon soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 large onion chopped
- 1 cup heavy cream
- 4 slices bacon
- 1 pound hot italian sausage crumbled
- 5 13.75 ounce canned chicken broth (68 ounces)
- 6 large potatoes thinly sliced
- 1/4 bunch spinich large handfull
- Carbohydrate 247.365278349984 g
- Cholesterol 583.459443788349 mg
- Fat 237.911805412735 g
- Fiber 32.5360007214546 g
- Protein 109.88641289892 g
- Saturated Fat 95.6673398546967 g
- Serving Size 1 1 Serving (2197g)
- Sodium 4438.12594392019 mg
- Sugar 214.829277628529 g
- Trans Fat 15.8785221979835 g
- Calories 3553 calories
Cook sausage in dutch oven 10-15 mins, drain Cook bacon in same pot 10 mins, drain, leave some fat in pan Cook onions and garlic in same pot Pour chicken broth in, bring to a boil Add potatoes, boil until tender, 20 mins Reduce heat, add cream and spinich
