Zuppa Toscana
Prep
15m
Cook
4m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Zuppa Toscana
| 1 1/2 spicy Italian sausage |
| 2 medium russet potatoes, halved, then slice creating a half moon slice |
| 3/4 c onion, sliced |
| 6 slices bacon |
| 1 1/2 tsp garlic minced |
| 2 cup chopped kale leaves (or Swiss Chard) |
| 2 Tbs chicken bullion base |
| 1 quart water |
| 1/3 cup heavy whipping cream |
| 1/2 tsp fennel seed (optional if sausage already has it in the sausages) |
Zuppa Toscana Directions
- Saute the sausage in pan.
- If using links, preheat oven to 300° and place sausage on a cookie sheet and bake 25 minutes or until done.
- Cut in hal lengthwise and then cut at an angle into 1/2 inch slices.
- Cook onion and bacon in skillet over medium heat until onions are clear.
- Remoive bacon and crumble.
- Add garlic to onions and cook 1 minute.
- Put chicken grease, water, and potatoes in a sacuepan.
- Mix in oinion and garlic; simmer 15 minutes.
- Add crumbled bacon, sausage, kale and cream.
- Simmer 4 minutes and serve.
Nutrition facts
Serving size 1 cup diet gluten free
Per Serving
| Kcal: | 670 kcal |
| Fibers (g): | 2.2g |
| Sodium (mg): | 3218mg |
| Carbs: | 2.9g |
| Sugar (g): | 2.6g |
| Fat: | 48.5g |
| Saturated fat (g): | 17.4g |
| Cholesterol: | 109mg |
| Proteins: | 35.4g |