Toscana Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup onion diced1 1/4 teaspoon garlic cloves minced8 teas. chicken granuales1 quart water2 cups rutabega thinly sliced6 cups fresh kale thinly sliced1 lb. spicy italian sausage3/4 cup half and half
Cook and chop up sausage.
Place onion into 3 -4 quart saucepan and cook over medium heat until onions are almost clear.
Add garlic and cook an additional minute.
Add chicken bouillon, water and rutabega. Bring to a quick boil then reduce heat back to medium and simmer for 15 minutes.
Add remaining ingredients. Simmer for 5 more minutes or until rutabega is cooked through
Serving Size: makes 12 - 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user WANTTWOBEFIT.
Place onion into 3 -4 quart saucepan and cook over medium heat until onions are almost clear.
Add garlic and cook an additional minute.
Add chicken bouillon, water and rutabega. Bring to a quick boil then reduce heat back to medium and simmer for 15 minutes.
Add remaining ingredients. Simmer for 5 more minutes or until rutabega is cooked through
Serving Size: makes 12 - 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user WANTTWOBEFIT.
Nutritional Info Amount Per Serving
- Calories: 185.2
- Total Fat: 14.1 g
- Cholesterol: 34.6 mg
- Sodium: 554.6 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 2.2 g
- Protein: 7.4 g
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