Try this Zuppa Toscana recipe, or contribute your own.
Suggest a better descriptionSauté the bacon in a large soup pot. As soon as the bacon has cooked, add the onion, garlic, red pepper flakes, and sausage. Sautee for about 6 minutes or until the onions have cooked. Add the chicken broth and bring to a boil. Return to a simmer, add the potatoes, and cook for about 20 minutes or until the potatoes have cooked. Salt and pepper to taste.
When ready to serve, place a handful of the kale, arugula, or spinach in a bowl. Add 1 tablespoon of the heavy cream, then ladel the serving of soup into the bowl.
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Serving Size: 1 Serving (3569g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2888 | ||
Calories from Fat: 1978 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 219.8g | 293 % | |
Saturated Fat 87.7g | 439 % | |
Monounsaturated Fat 91.3g | ||
Polyunsanturated Fat 23g | ||
Cholesterol 489.1mg | 150 % | |
Sodium 7153.1mg | 247 % | |
Potassium 6039.4mg | 159 % | |
Total Carbohydrate 130.5g | 38 % | |
Dietary Fiber 22.1g | 88 % | |
Sugars, other 108.4g | ||
Protein 97.1g | 139 % | |
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: 2888
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