Rich, Creamy & Comforting: How To Make The Perfect Zuppa Toscana

Von Kitchen Sanctuary · 40 Min.

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Zubereitung

1. Heat the oil in a large pan over medium heat. Fry the bacon for 4-5 minutes until crisp. Lift it out with a slotted spoon, leaving the fat in the pan, and set aside.
2. Take the skins off the sausages and fry the meat in the bacon fat for 5-6 minutes until lightly browned, breaking it up as it cooks.
3. Add the onion and garlic and cook for 4-5 more minutes, stirring often, until the onion softens.
4. Add the potatoes and stock, stirring well and scraping up any browned bits from the bottom of the pan. Bring to the boil, then simmer for 10-12 minutes until the potatoes are tender.
5. Once the potatoes are cooked, stir in the cream, kale and black pepper. Simmer for 2-3 minutes until the kale is tender. Taste and add a little salt and more pepper if needed.
6. If you want a thicker soup, stir in the cornflour slurry.
7. Ladle into bowls and top with the crispy bacon, parmesan and chilli flakes.

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