Appetizers / Soups / Salads

Zuppa Toscana - my version is for Soup.

Zuppa Toscana - my version takes 5 minutes to prepare.

Zuppa Toscana - my version takes 20 minutes to cook.

Zuppa Toscana - my version makes 10 servings.

The ingredients for Zuppa Toscana - my version are:

10 oz (1/2 pkg) Jeanie-O Ground Turkey, Italian Seasoned
1 onion, mined
3t minced garlic
8 C water
8t Herb Ox Sodium Free Chicken Bullion
2C diced potatoes (skin on)
2 C chopped kale
1/2 C regular half 'n' half

Here is how you make Zuppa Toscana - my version:

1. Brown sausage in a heavy bottomed stock pot. Remove meat to a bowl. (half the time, i just leave it in) Spray EVOO in the pot and add onion and garlic and sautee until the onions are tender. If onions begin to stick or burn, add 1/4C water and stir vigorously.2. When onions are tender add water, bullion and potatoes and simmer about 20 minutes or until potatoes are done.3. Stir in meat and kale and simmer 5 minutes. Stir in half and half and serve.Makes 10 1C servings, 2.5 quarts total.

The nutritional information for Zuppa Toscana - my version is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 97.2

• Total Fat: 3.5 g
• Cholesterol: 24.8 mg
• Sodium: 173.6 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 1.5 g
• Protein: 7.3 g