Zuppa toscana with fried salsiccia

Name: Zuppa toscana with fried salsiccia
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: italian
Ingredients: 1.1 lbs all-rounder potatoes; 2 carrots; 2 stalks celery; 3 cloves garlic; 1 onion; 14 oz Italian sausages; 4 cups vegetable broth; 3.5 oz kale; 0.75 cup cream; 2 tbsp olive oil; salt; pepper

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In app

Marco Hartz

Chef at Kitchen Stories

www.instagram.com/keepitsimpleart/

"You’ve had zuppa toscana, or minestra di pane, once at a great restaurant and it’s been on your mind ever since, right? As one of Italy’s most famous soups, zuppa toscana is a hearty and creamy soup combining a big range of flavors: Stir fried salsiccia (an Italian sausage that’s a must), earthy soup vegetables like celery, carrot, potatoes, and onion, a flavorful broth, and silky cream to bring it all in. You won’t need to wait for your next visit to an Italian restaurant once you master this soup, and realize how cozy it feels to make it at home. It’s also super open to variations! You can swap cream with plant-based milk to make it lighter, add chili flakes with salsiccia for an extra kick of spice, and pair it all with your fresh batch of bread from the oven for a comfy meal in your own corner."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

250 g

all-rounder potatoes

1 stalks

1½ cloves

200 g

500 g

50 g

100 ml

cream

1 tbsp

olive oil

salt

pepper

Utensils

cutting board, peeler, knife, large pot, cooking spoon

Nutrition per serving

Cal624

Fat40 g

Protein29 g

Carb32 g

Step 1/3
- 250 g all-rounder potatoes
- 1 carrots
- 1 stalks celery
- ½ onion
- 1½ cloves garlic
- 1 tbsp olive oil
- cutting board
- peeler
- knife
- large pot
- cooking spoon
Peel potatoes and cut into approx. 1 cm/0.4 in. cubes. Peel carrots, and slice thinly. Slice celery into small pieces, dice onion, and finely chop garlic. Heat oil in a large pot, then sauté onion, carrot, celery, and garlic for approx. 5 min. until translucent.
Step 2/3
- 200 g Italian sausages
- 500 g vegetable broth
- 50 g kale
Next, peel and crumble salsiccia. Add to the vegetables in the pot and sauté everything together for approx. 5–7 min. until sausage is slightly browned. Add potatoes and vegetable broth. Bring to a boil and simmer over medium for approx. 15 min. until potatoes are soft. Meanwhile, remove thick stems from kale and cut leaves into bite-sized pieces.
Step 3/3
- 100 ml cream
Add kale to the pot and cook for approx. 5 min. more. Pour in cream, stir well, and season with salt and pepper to taste. Let the zuppa toscana rest for approx. 5 min. before serving.
Enjoy your meal!