Zuppa Toscana

Name: Zuppa Toscana
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: European, Mediterranean, Italian
Ingredients: 120g streaky bacon chopped into 1cm pieces; 1 large brown onion diced; 4 garlic cloves minced; 500g good quality Italian pork sausages, casings removed; 2 tbs plain flour; 4 cups low salt chicken stock; 500g white potato peeled and cut into 1.5cm cubes; 1/4 tsp salt; 1/2 tsp black pepper; 1 cup Thickened cream; 2 lightly packed cups chopped kale leaves

4 steps

Prep:15minCook:1h 15min

Apparently a copy of olive garden's famous soup. I've never tried it, but will give this one a go.

Updated at: Tue, 08 Oct 2024 01:58:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories552.9 kcal (28%)

Total Fat41.8 g (60%)

Carbs24.7 g (10%)

Sugars3.5 g (4%)

Protein20.6 g (41%)

Sodium1017.7 mg (51%)

Fiber3.2 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

120gstreaky bacon

chopped into 1cm pieces

500gItalian pork sausages

good quality, casings removed

2 Tbsplain flour

4 cupslow salt chicken stock

500gwhite potato

peeled and cut into 1.5cm cubes

¼ tspsalt

½ tspblack pepper

1 cupthickened cream

2 cupskale leaves

chopped

Instructions

Step 1

Cook bacon in its own fat by scattering in a heavy based pot and turning heat to medium high. Stir for 3 mins until golden then remove from pan onto paper towel lined plate. Leave fat in pot.

Step 2

Saute onion and garlic for 2 mins turn the heat up to high and add sausage meat. Cook for 4 mins until brown with some golden bits.

Step 3

Add flour and stir for 1 minute. Add stock, potatoes and most of the bacon, reserving some for garnish. Season and bring to a simmer. Cover with a lid, reduce heat to low and simmer gently for 1 hour. Stir in cream, add kale and simmer for 2 mins until just wilted.

Step 4

Ladle into bowls and garnish with bacon