Homemade Zuppa Toscana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 lb. Bob Evans Italian Sausage 1 Tablespoon dehydrated chopped onion1.5 teaspoons crushed red pepper flakes 1 Tablespoon minced garlic10 Cups water 5 Chicken bouillon cubes 4 Russet Potatoes (approximately 1 lb.)150 grams fresh Kale 1 Cup heavy cream
1. Saute sausage, onion and crushed red pepper in pot.
Drain fat.
2. Add 10 cups of water to sausage mixture. Heat to
boiling. While water is heating, peel and dice potatoes.
3. Add potatoes to water and cook until slightly tender,
approximately 15 minutes. While potatoes are cooking,
wash and cut kale into bite-size pieces.
3. Add kale and cream to mixture and cook until thoroughly
heated and serve.
Makes 15 1-cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user WAIWTFR.
Drain fat.
2. Add 10 cups of water to sausage mixture. Heat to
boiling. While water is heating, peel and dice potatoes.
3. Add potatoes to water and cook until slightly tender,
approximately 15 minutes. While potatoes are cooking,
wash and cut kale into bite-size pieces.
3. Add kale and cream to mixture and cook until thoroughly
heated and serve.
Makes 15 1-cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user WAIWTFR.
Nutritional Info Amount Per Serving
- Calories: 232.9
- Total Fat: 14.3 g
- Cholesterol: 37.8 mg
- Sodium: 337.6 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.4 g
- Protein: 8.4 g