Sausage Toscana Soup - Maple Leaf Healthcare & Hospitality

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

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.

Serve with garnish of parmesan cheese and crusty bun (sides not included in the nutritional information).