Zuppa Toscana
Ingredients
-
4
strips
uncooked center cut bacon, diced
-
1
lb
hot Italian poultry sausage, casings removed
-
1
medium
onion, diced
-
2
cloves
garlic, minced
-
32
oz
fat free low sodium chicken broth
-
24
oz
potatoes, cubed into bite-sized pieces
-
3
oz
baby spinach
-
1 ½
cups
fat free half and half
-
to taste
salt
-
to taste
pepper
Instructions
- Cook the diced bacon in a skillet over medium heat until crispy, then remove and drain on paper towels.
- In a stock pot, cook the sausage until browned, breaking it apart as it cooks.
- Add the onion and garlic to the sausage, cooking until softened.
- Pour in the chicken broth and bring to a boil, then add the cubed potatoes and boil for 10 minutes.
- Stir in the spinach until wilted, then add the half and half and heat through.
- Season with salt and pepper to taste, then serve hot, garnished with the bacon.
Nutrition Facts (estimated)
Servings
6
Calories
236
Total fat
7g
Total carbohydrates
30g
Total protein
17g
Sodium
20mg
Cholesterol
20mg
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