Zuppa Toscana Soup
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Recipe Yield | 35.30 oz |
Number of Servings | 6 |
Serving Size | 5.86 oz |
Ingredients
14.12 oz
italian sausage
17.65 oz
potatoes
7.06 oz
kale
33.80 fl oz
chicken broth
8.45 fl oz
heavy cream
3.53 oz
onion
2 cloves
garlic
1 tsp
salt
0.5 tsp
black pepper
0.5 tsp
red pepper flakes
Directions
Step 1
In a large pot, cook the Italian sausage over medium heat until browned. Remove from the pot and set aside.
Step 2
In the same pot, add the onion and garlic. Cook until softened.
Step 3
Add the cooked sausage back to the pot. Stir in the potatoes, kale, chicken broth, salt, black pepper, and red pepper flakes.
Step 4
Simmer the soup for 20 minutes or until the potatoes are tender.
Step 5
Stir in the heavy cream and cook for an additional 5 minutes.
Step 6
Serve hot and enjoy!
Nutrition Facts
Fat:
30 g
(270
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
40 g
(160
kcal)
Calories | 29.3 kcal | 1.47% |
Vitamin A | 2.93 IU | 0.33% |
Monounsaturated Fat | 0.586 g | 0% |
Saturated Fat | 0.879 g | 0.8% |
Fat | 1.758 g | 1.26% |
Carbohydrates | 2.344 g | 0.47% |
Sodium | 58.6 mg | 11.72% |
Fibers | 0.293 g | 0.77% |
Sugars | 0.293 g | 0% |
Protein | 1.172 g | 1.38% |
Vitamin C | 4.688 mg | 5.21% |
Calcium | 0.879 mg | 0.18% |
Iron | 0.586 mg | 0.12% |
Potassium | 0.879 mg | 0.18% |
Alcohol | 0 g | 0% |
Cholesterol | 3.516 mg | 0% |
Lactose | 0 g | 0% |
Vitamin B6 | 0.879 mg | 67.62% |
Vitamin B12 | 0.586 mcg | 24.42% |
Vitamin E | 0.586 mg | 3.91% |
Zinc | 0.586 mg | 0.12% |
Selenium | 0.879 mcg | 0.18% |
Vitamin D | 0 mcg | 0% |
Recipe Attributes
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