Appetizers / Soups / Salads

Lacey Cox's Zuppa Toscana takes 20 minutes to prepare.

Lacey Cox's Zuppa Toscana takes 15 minutes to cook.

Lacey Cox's Zuppa Toscana makes 16 servings.

The ingredients for Lacey Cox's Zuppa Toscana are:

10 C Water
1 lb Ground italian sausage
1 tsp Crushed red peppers
1 Small onion finely minced
4-5 Cooked bacon strips finely chopped into pieces or 4-5 TB pre-cooked pieces
3 TB minced garlic
10 Cubes chicken boullion, or 10 tsp "better than boullion"
1 C Heavy cream
6-7 Russet potatos, thinly sliced with peal on
1/4 Bunch kale, (more if you prefer) chopped to medium-large pieces

Here is how you make Lacey Cox's Zuppa Toscana:

*In a large pot bring to a boil 10 cups of water and chicken boullion. (start slicing your potatos during this time)*Reduce heat and add potatos*Simmer until potatos are soft*Saute' Sausage, crushed red pepper, and bacon (or microwave bacon, and then add)*Add garlic and onions to the sausage and cook until onions are soft.*Add Sausage mixture to Soup*Add Kale, and heavy cream and heat through*Serve with breadsticks and ceasar salad. ("New York Garlic Breadsticks" pair well)Serving Size: makes 16 1.5-cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user LACEYCOX.

The nutritional information for Lacey Cox's Zuppa Toscana is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 189.8

• Total Fat: 1.3 g
• Cholesterol: 1.9 mg
• Sodium: 508.9 mg
• Total Carbs: 2.2 g
• Dietary Fiber: 0.7 g
• Protein: 1.8 g