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Name: Zuppa Toscana
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 pound bulk mild Italian sausage; 1/4 teaspoons crushed red pepper flakes; 4 slices bacon cut into 1/2 inch pieces; 1/2 onion, diced; 1 tablespoon minced garlic; 2 qt chicken broth; 4 medium potatoes thinly sliced; 2 stalks of kale stems removed and chopped

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INGREDIENTS

1 pound bulk mild Italian sausage
1/4 teaspoons crushed red pepper flakes
4 slices bacon cut into 1/2 inch pieces
1/2 onion, diced
1 tablespoon minced garlic
2 qt chicken broth
4 medium potatoes thinly sliced
2 stalks of kale stems removed and ; chopped

INSTRUCTIONS

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

NOTES

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Zuppa Toscana

1 pound bulk mild Italian sausage
1/4 teaspoons crushed red pepper flakes
4 slices bacon cut into 1/2 inch pieces
1/2 onion, diced
1 tablespoon minced garlic
2 qt chicken broth
4 medium potatoes thinly sliced
2 stalks of kale stems removed and chopped

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

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Nutrition

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Serving Size: 1 (11129g)
Recipe Makes: 1

Calories: 21773
Calories from Fat: 13311 (61%)

Amt Per Serving		% DV

	Total Fat 1479g	1972 %
	Saturated Fat 423.2g	2116 %
	Monounsaturated Fat 612.4g
	Polyunsanturated Fat 317.5g
Cholesterol 7360mg		2265 %
Sodium 6922.4mg		239 %
Potassium 22203.8mg		584 %
Total Carbohydrate 152.6g		45 %
	Dietary Fiber 19.4g	78 %
	Sugars, other 133.2g
Protein 1843.2g		2633 %
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.

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Calories per serving: 21773

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