Skip to content
Menu
Zuppa Toscana
Main

Zuppa Toscana

50 minServes 6Nutri-Score C€€
from @oldscoolkevmo19 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • bacon (diced)Meat150 g
  • Italian sausage (blend of hot and mild, casings removed)Meat450 g
  • onion (diced)Produce1 piece
  • potatoes (peeled and cubed)Produce700 g
  • kale (stems removed, chopped)Produce200 g
  • saltSpices5 g
  • black pepper (ground)Spices3 g
  • chicken stockPantry1.2 litres
  • heavy creamDairy240 ml
  • Parmesan cheese (grated, for serving)Dairy40 g

per serving

Nutrition

356kcal

Carbs
22 g
Proteins
13 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Ladle

step by step

Method

  1. Crisp the bacon

    • Place the bacon in a hot pan and cook until crisped and browned.
    Step 1

  2. Sweat the onions

    • Add the onions to the bacon and sweat them down until softened.
    Step 2

  3. Brown the sausage

    • Add the Italian sausage and brown it with the bacon and onions.
    Step 3

  4. Add potatoes and kale

    • Stir in the potatoes and kale.
    • Season with salt and pepper and mix well.
    Step 4

  5. Simmer in the stock

    • Cover the ingredients with the chicken stock.
    • Simmer until the potatoes are tender and the kale is cooked.
    Step 5

  6. Finish with cream

    • Pour in the heavy cream and stir.
    • Simmer briefly to heat through.
    Step 6

  7. Serve

    • Ladle the soup into bowls and finish with grated Parmesan cheese.
    Step 7
Get Mezze