Tuscan Soup

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   Preparation:.

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   First, saute the sausage until done.

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   Remove from your skillet, and let it cool a little while you .

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   Start heating the chicken broth and cream in a big, heavy-bottomed saucepan, over medium heat.

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   Add both the vegetables to the soup.

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   Slice the sausage on the diagonal, about 1/2' (1.25 cm) thick.

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   Put the sliced sausage in the soup too.

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    Stir in the red pepper flakes and the garlic.

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    Turn the burner to lowest heat, and simmer for an hour, stirring now and then.

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    Each serving with: 487 calories; 41 g fat; 20 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 g usable carb.

* Per serving · 4 servings · Values may vary.

No additional tips available.