Soup

No-Bacon Zuppa Toscana is for Soup.

No-Bacon Zuppa Toscana takes 25 minutes to prepare.

No-Bacon Zuppa Toscana takes 45 minutes to cook.

No-Bacon Zuppa Toscana makes 12 servings.

The ingredients for No-Bacon Zuppa Toscana are:

1 pound bulk hotItalian sausage
1 1/2 teaspoons crushed red pepper flakes
1 large onion, diced
1 tablespoon minced garlic
10-11 cups low sodium chicken broth
4 potatos, sliced
2.5 cups 2% milk
3 tablespoons cornstarch
2 bunches kale, tough stems removed

Here is how you make No-Bacon Zuppa Toscana:

1. Cook the Italian sausage, onion, garlic, and red pepper flakes in a Dutch oven or soup pot over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain.2. Pour the chicken broth into the Dutch oven with the sausage and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. 3. Reduce the heat to medium and stir in the milk and cornstarch (pre-mixed); heat through. Mix the kale into the soup and heat 5-10 minutes longer.Serving Size: makes about 12 bowlsNumber of Servings: 12Recipe submitted by SparkPeople user LOTSOFWORDS.

The nutritional information for No-Bacon Zuppa Toscana is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 252.6

• Total Fat: 13.1 g
• Cholesterol: 32.7 mg
• Sodium: 375.4 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 2.8 g
• Protein: 11.4 g

No-Bacon Zuppa Toscana is Italian cuisine.