Featured Maple leaf Product: Ready Links Breakfast Sausage (#64000)
Sausage Toscana Soup
Recipe Information
Method
- The day before, thaw the cooked sausages under refrigeration at <40'F/4'C. Cut each thawed sausage link into 8 slices. Hold at <40'F/4'C until later step.
- Chop bacon and dice onions. In a skillet, cook diced bacon for 2-3 minutes over low heat. Add diced onions and minced garlic. Cook until bacon is crisp and onions are soft for about 10 minutes. Set aside.
- In a stockpot, combine Water and dry Chicken Base; bring to a boil. Stir in diced potatoes; cook until soft about 15 minutes.
- Pour cream into stockpot and spices; simmer until heated through. Add sliced sausages, and onion mixture and cook for ~30 minutes until flavors combine. Add Spinach in the last 5 minutes of cooking. Ensure internal temperature of >165'F/74'C is reached and held for a minimum of 15 seconds.
- Serve 180 mls per serving using 6 oz ladle.
Yield
25 servings
Portion Size
180 ml
Preparation Method
Braised/Stewed
Suggested Accompaniments
Serve with garnish of parmesan cheese and crusty bun (sides not included in the nutritional information).
Global Cuisine
European
Theme Inspired
Taste of Italy
Nutritional Information
per 180 ml
| Nutrient | Quantity |
|---|---|
| Calories | 247 kcal |
| Protein | 10 g |
| Carbohydrates | 11.7 g |
| Total Fat | 18 g |
| Total Dietary Fibre | 1.1 g |
| Calcium | 62 mg |
| Sodium | 578 mg |
| Iron | 1.2 mg |
| Vitamin A | 109 RE |
| Vitamin C | 9.5 mg |
| Calories from Protein | 16 % |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Pork Breakfast Sausage Link, skinless, fully cooked, 22.5g/0.8 oz | 38 each (855 g) | 38 each (1 lb 14 oz) |
| Bacon, sliced, low sodium, chopped, 25 g/0.9 oz | 7 slices (175 g) | 7 slices (6.3 oz) |
| Cooking Onions, fresh, chopped | 275 g | 10 oz |
| Garlic, minced | 20 ml | 1 1/3 Tbsp |
| Water, tap | 4.5 L | 18 cups |
| Dry Chicken Soup Base, reduced sodium | 125 ml | 1/2 cup |
| Potato, fresh, diced | 800 g | 1 lb 12 oz |
| Cream, 10% milkfat | 500 ml | 2 cups |
| Black Pepper, ground | 10 ml | 2 tsp |
| Red Crushed Pepper | 15 ml | 1 Tbsp |
| Spinach, fresh or can substitute Kale, fresh | 2 L | 8 cups |