La Cucina – Zuppa

2012-CUCINAZuppa Toscana

Makes 6 servings

Prep: 25 minutes
Cook: 60 minutes

spinazie-largeShopping List:

  • 450 gr or 1 pound bulk mild Italian sausage
  • 2 gr or 1¼ teaspoons crushed red pepper flakes
  • 4 slices bacon, cut into 1,25 cm or ½ inch pieces
  • 1 large onion, diced
  • 8 gr or 1 tablespoon minced garlic
  • 1,9 liter or 5 [13.75 ounce] cans low sodium chicken broth
  • 6 potatoes, thinly sliced
  • 235 ml or 1 cup heavy cream
  • 60 gr or ¼ bunch fresh spinach, tough stems removed

bacon-stripsTO MAKE:

  1. 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.
  2. Drain and set aside.
  3. 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.
  4. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  5. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat.
  6. Add the potatoes, and boil until fork tender, about 20 minutes.
  7. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through.
  8. Mix the spinach into the soup just before serving.

Note: To make it more a winter soup use kale instead of spinach.


Amount Per Serving
Calories: 554
Total Fat: 32.6g
Cholesterol:  99mg
Sodium: 1193mg
Total Carbohydrates: 45.8g
Dietary Fiber: 5.6g
Protein: 19.8g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat only half a serving max !

PDF of this recipe: 20140220-Zuppa-Toscana