Appetizers / Soups / Salads

Zuppa Toscana (Restaurant Version!) takes 25 minutes to prepare.

Zuppa Toscana (Restaurant Version!) takes 60 minutes to cook.

Zuppa Toscana (Restaurant Version!) makes 12 servings.

The ingredients for Zuppa Toscana (Restaurant Version!) are:

1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 medium potato, thinly sliced
1 c. fat free milk
3 tbsp. cornstarch
6 oz fresh baby spinach

Here is how you make Zuppa Toscana (Restaurant Version!):

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. Drain and set aside.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. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.Serving Size: makes 12 1 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user KRSMARIE.

The nutritional information for Zuppa Toscana (Restaurant Version!) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 190.1

• Total Fat: 9.2 g
• Cholesterol: 26.9 mg
• Sodium: 789.8 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 1.3 g
• Protein: 7.5 g