Appetizers / Soups / Salads

Zuppa Tuscana Reduced Sodium takes 30 minutes to prepare.

Zuppa Tuscana Reduced Sodium takes 45 minutes to cook.

Zuppa Tuscana Reduced Sodium makes 8 servings.

The ingredients for Zuppa Tuscana Reduced Sodium are:

1 lb Italiam sausage, hot
4 slices bacon
1 c chopped onion
3 cloved minced garlic
8 c Low Sodium Chicken Broth (see recipe on Sparkpeople)1 can evaporated milk (reduce the fat by using nonfat evaporated milk)
3 medium potatoes, sliced (no need to peel)
2 c kale chopped (make sure your remove the tough center stem)

Here is how you make Zuppa Tuscana Reduced Sodium:

Cook the italian sausage in a dutch oven. You can use bulk if you like, or links. Remove from the pot when cooked. Cut into small slices when cool. In the same pot, cook the bacon until crisp. Remove the bacon and drain all but 2T of the fat. Crumble the bacon and reserve. In the same pot, cook the onion until translucent. Then add the garlic and cook until tender. Without draining anything, add the broth and potatoes. Add back the sausage. Simmer until the potatoes are tender. Add in the bacon and the chopped kale. Cook only until the kale turns bright green. DO NOT over cook the kale. It will become bitter!Add the can of evaporated milk. If it is not spicy enough for you, you may add some crushed red pepper. Serves 8. Number of Servings: 8Recipe submitted by SparkPeople user MARYOHIO.

The nutritional information for Zuppa Tuscana Reduced Sodium is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 300.8

• Total Fat: 15.3 g
• Cholesterol: 43.6 mg
• Sodium: 483.6 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 1.9 g
• Protein: 11.2 g