Zuppa Toscana

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

375 grams Italian sausage (without casings) (mild or spicy (¾ lb, about 3-4 sausages))

1 small onion, finely diced

1 tablespoon minced garlic ((3 cloves))

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

1 pinch red pepper flakes ((optional - for extra spice))

3 cups low sodium chicken broth

1½ lbs Russet or gold potatoes ((about 4 medium, peeled and chopped))

2 cups chopped kale

3/4 cup cream (10-30% will work fine)

1/4 cup shredded Parmesan cheese

Wskazówki

In a large dutch oven or soup pot, brown the Italian sausage with the onion over medium-high heat (4-5 minutes). If there is a lot of fat in the pan you can drain it or soak it up with paper towel.

Add minced garlic, Italian seasoning, salt, pepper, and pepper flakes and cook 1 minute.

Add broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium-low, cover and continue cooking, stirring occasionally, until potatoes are tender (about 10-12 minutes).

Once potatoes are tender, stir in kale, cream, and Parmesan. Let heat through before serving.

Wartości Odżywcze

• Wielkość Porcji: 379 g
• Kalorie: 390 kcal
• Tłuszcz Całkowity: 23 g
• Tłuszcz Nasycony: 9 g
• Tłuszcz Nienasycony: 13 g
• Cholesterol: 56 mg
• Sód: 780 mg
• Węglowodany Całkowite: 28 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 3 g
• Białko: 18 g