- Recipes Home
- Interest Groups
Cheesy Zuppa Toscana Recipe Video
|Italian sausage||1 Pound, mild|
|Crushed red pepper flakes||1 Teaspoon|
|Olive oil||1 Tablespoon|
|Onion||1 , diced|
|Chopped kale||3 Cup (48 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Water||10 Cup (160 tbs)|
|Chicken bouillon cubes||5|
|Philadelphia cooking cream||7 Ounce (Original)|
Calories 458 Calories from Fat 196
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 8 g40.1%
Trans Fat 0 g
Cholesterol 55.3 mg18.4%
Sodium 1116.7 mg46.5%
Total Carbohydrates 52 g17.4%
Dietary Fiber 5.7 g22.7%
Sugars 2.5 g
Protein 16 g32.2%
Vitamin A 54.6% Vitamin C 69.9%
Calcium 4.7% Iron 5.9%
*Based on a 2000 Calorie diet
1) Drizzle oil in large pot over a medium high heat and place sausage and crushed red pepper flake inside. Brown the sausage, which takes about 5 minutes. Once sausage is brown, take out of the pot and place on a paper towel to drain off some of the fat.
2) Place the onions and garlic in the pan till the onions are translucent. Return the sausage back to the pan along with the potatoes, water, and chicken bouillon. Turn heat to a high and bring to a boil and till potatoes are tender.
3) Turn the heat to low, and stir in the PHILADELPHIA COOKING CREAM, ORIGINAL.
Stir in the kale and cook till it wilts.
4) Serve with crusty bread and a dollop of PHILADELPHIA COOKING CREAM, ORIGINAL in each bowl!