Zuppa Toscana
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 quart water
- 1 lb italian sausage
- 1 large vidalia onion chopped
- 2 large russet baking potatoes wash, sliced in half, and then in 1/4 inch slices
- 1 teaspoon accent seasoning (optional)
- 1 cup heavy whipping cream (tempered)
- 1 â„2 teaspoon salt
- 4 slices cooked bacon chopped
- 1 â„4 teaspoon black pepper
- 1 â„2 teaspoon red pepper flakes
- 2 garlic cloves minced or 1 tablespoon of minced gar
- 2 cups packed in measuring cup kale or 2 cups swiss chard chopped
- 2 (8 ounce) cans chicken broth add i envelope of chicken bouillon for extra flavor
- 2 teaspoons flour or 2 teaspoons cornstarch mixed with enough water to make a paste
- Carbohydrate 161.295450405 g
- Cholesterol 344.7302012 mg
- Fat 142.965689521 g
- Fiber 12.5729995691776 g
- Protein 83.078112725 g
- Saturated Fat 51.267460099 g
- Serving Size 1 1 (2471g)
- Sodium 3417.06022465192 mg
- Sugar 148.722450835822 g
- Trans Fat 8.100251053 g
- Calories 2258 calories
Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat. Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together. Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak). Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes. Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring. Check for taste and then serve.
