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Zuppa Toscana
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Zuppa Toscana

45 minServes 6Nutri-Score C€€
from @allietassano1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • Italian sausage (casings removed)Meat500 g
  • bacon (chopped)Meat100 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • potatoes (peeled and sliced)Produce600 g
  • chicken stockPantry1.2 litres
  • kale (stems removed, chopped)Produce150 g
  • heavy creamDairy240 ml
  • parmesan (grated)Dairy40 g
  • olive oilPantry15 ml
  • saltSpices3 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

270kcal

Carbs
13 g
Proteins
10 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • wooden spoon

step by step

Method

  1. Brown the sausage and bacon

    • Heat the olive oil in a stockpot over medium heat.
    • Add the Italian sausage and bacon and cook, breaking the meat up, until browned.
    Step 1

  2. Soften the aromatics

    • Add the onion and garlic to the pot.
    • Cook until softened and fragrant.
    Step 2

  3. Simmer the potatoes

    • Pour in the chicken stock and add the sliced potatoes.
    • Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
    Step 3

  4. Add the kale and cream

    • Stir in the chopped kale and cook until wilted.
    • Pour in the heavy cream and warm through without boiling.
    Step 4

  5. Season and serve

    • Season with salt and black pepper.
    • Ladle into bowls and top with grated parmesan.
    Step 5
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