Rich and Creamy Zuppa Toscana

This Zuppa Toscana is beautifully rich and creamy. Really simple to make too!

Course Dinner, Soup

Cuisine Italian

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 4 -5 servings

½ lb Italian sausage – or your favourite sausage. Use gluten free sausage if required - I used Morrison’s GF red pepper and red onion sausages
1 tsp vegetable oil
1 large onion peeled and chopped
3 garlic cloves peeled and minced
2 large red skinned potatoes chopped into chunks (skin left on)
1.5 litres hot chicken or vegetable stock made from water + 3 stock cubes or 1.5 tbsp vegetable bouillon for gluten-free
6 rashers bacon
1 cup (240ml) double/heavy cream
2 heaped cups chopped kale
pinch of black pepper
pinch of paprika

Cut the uncooked sausage into small pieces.
Heat the oil in a large sauce pan, add the sausage and brown for 5-6 minutes.
Add in the onion and garlic and cook for a further 3 minutes. Then add in the potatoes and stock. Bring to the boil and simmer for 15-20 minutes, until the potatoes are tender.
Whilst the soup is cooking, fry or grill the bacon until crispy and then chop into small pieces. Put to one side.
Once the potatoes are cooked, add in the cream, kale and black pepper. Give everything a stir. Taste the soup and add a little salt and pepper if needed.
Ladle into 4 or 5 bowls. Top with the crispy bacon and a sprinkle on a little paprika.

Any leftover soup can be cooled, covered and stored in the fridge for a day or two. Reheat thoroughly before serving.

Nutritional Information is per serving.

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