Try this Olive Garden Zuppa Toscana Soup recipe, or contribute your own.
Suggest a better descriptionIn a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender. Add the kale and simmer for about 3 minutes or until the leaves are tender and bright green. Slowly stir in the heavy whipping cream and simmer for 5 more minutes. Season with salt and pepper to taste.
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Serving Size: 1 Serving (557g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 615 | ||
Calories from Fat: 435 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.4g | 64 % | |
Saturated Fat 18.8g | 94 % | |
Monounsaturated Fat 20.6g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 110.6mg | 34 % | |
Sodium 108069.3mg | 3727 % | |
Potassium 926.5mg | 24 % | |
Total Carbohydrate 26.3g | 8 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 24.2g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 615
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