Try this Zuppa Toscana Soup recipe, or contribute your own.
Suggest a better descriptionUsing a large soup pot (like this dutch oven), brown your sausage and bacon together. I chose a mild Italian sausage (without the casings) and a thick sliced bacon. I chopped the bacon BEFORE cooking it to help speed up the process of cooking, and making it easy to assemble and eat.
Add in beef bone broth (or beef stock or beef broth) to your cooked sausage and bacon. Why bone broth? I choose bone broth because it contains collagen which is GREAT for my joints (remember: CrossFit). It sounds gross, but it essentially tastes the same as beef stock or regular beef broth. You could also use chicken broth, chicken stock, or chicken bone broth instead of the beef flavor. Or vegetable broth for that matter. I found that the beef broth has the richest flavor for today’s soup!
Next, add onions, garlic, and cauliflower. For the cauliflower, try to remove as much of the stem as possible, for best flavor. I used one whole head of organic cauliflower.
Cover your dutch oven and cook for about 15 minutes, until the cauliflower is tender. Add in heavy cream and spinach
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2320g) | ||
Recipe Makes: 1 | ||
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Calories: 2826 | ||
Calories from Fat: 2136 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 237.4g | 316 % | |
Saturated Fat 95.8g | 479 % | |
Monounsaturated Fat 101g | ||
Polyunsanturated Fat 25.6g | ||
Cholesterol 560.7mg | 173 % | |
Sodium 5810.7mg | 200 % | |
Potassium 3481.5mg | 92 % | |
Total Carbohydrate 52.5g | 15 % | |
Dietary Fiber 16.8g | 67 % | |
Sugars, other 35.7g | ||
Protein 122.6g | 175 % | |
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: 2826
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