Featured Maple leaf Product: Ready Links Breakfast Sausage (#64000)
Sausage Toscana Soup
Recipe Information
Yield
25 servings
Portion Size
180 ml
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 |
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.
Suggested Accompaniments
Serve with garnish of parmesan cheese and crusty bun (sides not included in the nutritional information).
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 % |