Zuppa Toscana recipe

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Ingredients

1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
¾ cup chopped onion
6 slices bacon
1 ½ teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
⅓ cup heavy whipping cream

Nutrition Info

459 calories
carbohydrate: 21.1 g
cholesterol: 86.9 mg
fat: 34.1 g
fiber: 2.4 g
protein: 17.2 g
saturatedFat: 13.2 g
servingSize: -
sodium: 1925.5 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).

  2. Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.

  3. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.

  4. Remove bacon and crumble. Set aside.

  5. Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.

  6. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Recipe Yield

6 servings

Recipe Note

Italian Tuscan sausage soup.

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