Zuppa toscana

Name: Zuppa toscana
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 450g spicy Italian-style sausages skins removed; 55g pancetta or sliced bacon; 2 tbsp olive oil; 1 large onion diced; 4 garlic cloves finely chopped; 1 tsp chilli flakes; 1 tsp fennel seeds; 4 large red-skinned or Maris Piper potatoes peeled and cut into chunky pieces; 720ml chicken stock; 120ml double or single cream; 140g kale stalks removed, torn; crusty bread to serve

Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

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Warm up with a comforting bowl of this garlicky, creamy soup with sausage and potatoes

Egg-free

Low sugar

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Ingredients

Nutrition

450g spicy Italian-style sausages

skins removed
55g pancetta or sliced bacon
2 tbsp olive oil
1 large onion

diced
4 garlic cloves

finely chopped
1 tsp chilli flakes
1 tsp fennel seeds
4 large red-skinned or Maris Piper potatoes

peeled and cut into chunky pieces
720ml chicken stock
120ml double or single cream
140g kale

stalks removed, torn
crusty bread

to serve

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Nutrition: per serving

kcal870
fat62g
saturates25g
carbs45g
sugars7g
fibre7g
protein30g
salt4.83g

Method

step 1

Heat half the olive oil in a large, heavy-based pan or flameproof casserole dish over a medium heat and cook the sausagemeat and bacon until browned and crisp. Remove to a bowl. Heat the remaining oil in the pan and cook the onion, garlic, chilli flakes, fennel seeds and 1 tsp salt until soft, about 10 mins.
step 2

Add the potatoes and stock, and bring to the boil. Reduce the heat to a simmer and cook for 10 mins, or until the potatoes are tender. Return the sausagemeat and bacon to the pan along with the cream and kale, and simmer for a further 5 mins. Serve the soup hot with crusty bread for dunking.

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