Zuppa Toscana Soup
Wash and dice potatoes, rinse and drain beans. In a large pot add 1 T. of oil and sauté onions, carrots, and celery on medium heat for 3-4 minutes. Add the sausage and break apart and cook for another 3 minutes. Sprinkle 1/3 C of flour (or GF substitute) over the mixture, stir for 1 minute. Slowly pour in the big container of broth/milk mixture. Stir as you pour it in. Add the diced potatoes, corn, and beans. Cover and bring to a boil. Reduce to a simmer for about 15 minutes and potatoes are tender. Turn off heat. Stir in half and half and spinach. Serve.
Calculated for 4 servings
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 560 |
| Total Fat | 28 g |
| Saturated Fat | 11 g |
| Cholesterol | 80 mg |
| Sodium | 1,180 mg |
| Total Carbohydrates | 44 g |
| Dietary Fiber | 7 g |
| Total Sugars | 8 g |
| Added Sugars | 1 g |
| Protein | 30 g |
Key Micronutrients:
Vitamin D 4% • Calcium 12% • Iron 20% • Potassium 20%
Ingredients
Italian sausage (pork, salt, spices), spinach, creamed corn (corn, water, sugar, modified starch), white beans, potato, onion, carrots, celery, milk, chicken broth, half and half (milk, cream), garlic, Dijon mustard, parsley, basil, oregano, thyme, black pepper, red pepper flakes, chicken bouillon, bay leaf.
Allergen Statement
Contains: Milk