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(Zuppa Toscana)
1 1/2 lbs. Italian Sausage Links
1 cup Onions (diced)
6 slices Bacon
2 Garlic Cloves (minced)
5 cups Chicken Broth
4 Potatoes (washed, unpeeled, cut into 1 inch chunks)
1 1/2 cups Kale (finely chopped) (spinach can also be used, if kale is not available)
1 cup Half and Half Cream (I have used 2% milk for less calories)
Freshly Grated Parmesan Cheese (for garnish)
Fresh Cracked Pepper (to taste)
Preheat oven to 300°F. Place sausage links on a cookie sheet and bake 45 minutes or until done. Cool, then cut in slices, and then halve the slices. Put onions and bacon in a large soup pot and cook over medium heat until the onions are almost clear. Remove bacon and crumble, set aside. Add garlic to onions and cook one minute. Add chicken broth and potatoes. Stir well and simmer 15 minutes. Add bacon, cut up sausages, kale and cream. Simmer on low for 30 minutes and serve. Garnish with Parmesan cheese.
1 1/2 lbs. Italian Sausage Links
1 cup Onions (diced)
6 slices Bacon
2 Garlic Cloves (minced)
5 cups Chicken Broth
4 Potatoes (washed, unpeeled, cut into 1 inch chunks)
1 1/2 cups Kale (finely chopped) (spinach can also be used, if kale is not available)
1 cup Half and Half Cream (I have used 2% milk for less calories)
Freshly Grated Parmesan Cheese (for garnish)
Fresh Cracked Pepper (to taste)
Preheat oven to 300°F. Place sausage links on a cookie sheet and bake 45 minutes or until done. Cool, then cut in slices, and then halve the slices. Put onions and bacon in a large soup pot and cook over medium heat until the onions are almost clear. Remove bacon and crumble, set aside. Add garlic to onions and cook one minute. Add chicken broth and potatoes. Stir well and simmer 15 minutes. Add bacon, cut up sausages, kale and cream. Simmer on low for 30 minutes and serve. Garnish with Parmesan cheese.
