Zuppa Toscana

    Zuppa Toscana

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    About this recipe: Italian Tuscan sausage soup.

    Serves: 6 

    • 1 (450g) package smoked sausage
    • 2 medium potatoes, cut into .5cm slices
    • 3/4 cup chopped onion
    • 6 slices smoked bacon
    • 1 1/2 teaspoons minced garlic
    • 2 cups kale - washed, dried, and shredded
    • 2 tablespoons chicken bouillon powder
    • 1 litre water
    • 1/3 cup (90ml) thickened whipping cream

    Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

    1. Preheat oven to 150 degrees C (300 degrees F).
    2. Layer the sausage links onto a baking tray and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1.5cm slices.
    3. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
    4. Remove bacon and crumble. Set aside.
    5. Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
    6. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

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