Zuppa Toscana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound hot Italian sausage1/2 pound chopped bacon2 boxes beef or chicken stock (Kitchen Basics)1 large onion, chopped4 garlic cloves, minced2 russet potatoes, sliced into half moons4 cups chopped Kale or Swiss Chard2 cups heavy creamSalt and pepper to taste
Take sausage out of casing, crumble, and brown in a large skillet. Remove to a soup pot. Wipe out pot. Brown bacon in same skillet then remove to a bowl and set aside. Leave 2 tablespoons of bacon fat in skillet. Add onions and garlic and cook for a few minutes. Add to the soup pot. Add the sliced potatoes to the soup pot. Cover with 2 boxes of beef broth. Bring to a boil and simmer until potatoes are almost tender, about 10 minutes. Add the kale and the cream and simmer for 10 minutes. Stir in the bacon pieces. Top with Parmesano Reggianno if desired.
Serving Size: makes 6 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user EILEENNP.
Serving Size: makes 6 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user EILEENNP.
Nutritional Info Amount Per Serving
- Calories: 563.6
- Total Fat: 43.4 g
- Cholesterol: 129.8 mg
- Sodium: 1,035.0 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 3.2 g
- Protein: 19.3 g
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