Zuppa Toscana Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 slices bacon, diced1 lb. ground Italian sausage (hot works too)1 large yellow onion, diced4 cloves garlic, minced4 cups (32 oz) chicken broth3 cups russet potatoes, cubed3/4 tsp salt1/4 tsp black pepper1 cup heavy whipping cream1/4 cup parmesan cheese, gratedOptional: 2 cups kale, in bite size pieces (this is not in calories as we don't put it in our soup)
In large pot cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned, drain off grease leaving 1 Tbsp in the pot to saute onion.
Push the sausage and bacon to the side, saute onion until translucent, add garlic and saute until fragrant, about 45 seconds.
Stir in the broth and potatoes, season with salt and pepper, simmer for about 20 minutes or until potatoes are tender.
Add whipping cream (and kale, if wanted). Bring to a simmer. Top with parmesan cheese when serving.
Serving Size: Makes 6 servings, about 1 cup each
Push the sausage and bacon to the side, saute onion until translucent, add garlic and saute until fragrant, about 45 seconds.
Stir in the broth and potatoes, season with salt and pepper, simmer for about 20 minutes or until potatoes are tender.
Add whipping cream (and kale, if wanted). Bring to a simmer. Top with parmesan cheese when serving.
Serving Size: Makes 6 servings, about 1 cup each
Nutritional Info Amount Per Serving
- Calories: 389.8
- Total Fat: 27.1 g
- Cholesterol: 114.3 mg
- Sodium: 2,051.1 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.0 g
- Protein: 21.5 g
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