A creamy Italian-style soup of sausage, potatoes, kale and chilli, topped with parmesan. Serves 4.
150g
500g
1piece
3clove
1tbsp
6 sausages, skins removed400g
0.5tsp
1,200ml
150ml
0.5tsp
finely grated30g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 150g | — | — | |
| 2 | | 500g | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 3clove | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 400g | 6 sausages, skins removed | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 1,200ml | — | — | |
| 9 | | 150ml | — | — | |
| 10 | | 0.5tsp | — | — | |
| 11 | | 30g | finely grated | — |
Lay the kale on the chopping board.
Kale · 150 g
Strip the leaves off the tough stalks and chop them roughly.
Lay the potatoes on the board.
Waxy potatoes · 500 gHalve them lengthways and slice into 5 mm half-moons, leaving the skins on.
Lay the onion on the chopping board.
White onion · 1 pieceCut it in half through the root and peel off the skin.
Lay the garlic cloves on the chopping board.
Garlic · 3 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Pour the olive oil into the large saucepan.
Extra-virgin olive oil · 1 tbsp
Squeeze the sausage meat out of the skins into the pan and fry over a medium heat for about 7 minutes, breaking it up with the spoon, until browned and no pink remains.
Pork sausages · 400 g
Add the onion and garlic and fry for about 5 minutes, stirring, until soft.
Add the chilli flakes.
Chilli flakes · 0.5 tspPour in the stock.
Chicken stock · 1,200 mlBring to the boil, then simmer for about 15 minutes, stirring now and then, until the potatoes are tender. Check the sausage meat in several places with a thermometer: each should read 71 °C.
Add the kale and simmer for 3 minutes, stirring, until it wilts.
Pour in the cream and warm through for 1 minute, stirring, without letting it boil.
Double cream · 150 mlAdd the salt and stir.
Salt · 0.5 tspScatter over the parmesan and serve.
Parmesan · 30 g
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 150 g | | Lay the kale on the chopping board.⏱ 5sResultKale |
| 2 | Kalestep 1 | | Strip the leaves off the tough stalks and chop them roughly.⏱ 1 min 30sResultChopped kale |
| 3 | Chopped kalestep 2 |  | Put it in the mixing bowl.⏱ 10sResultChopped kaleused in step 22 |
| 4 | 500 g | | Lay the potatoes on the board.⏱ 5sResultWaxy potatoes |
| 5 | Waxy potatoesstep 4 | | Halve them lengthways and slice into 5 mm half-moons, leaving the skins on.⏱ 3 minResultSliced potatoes |
| 6 | Sliced potatoesstep 5 |  | Put them in the large mixing bowl.⏱ 10sResultSliced potatoesused in step 20 |
| 7 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 8 | White onionstep 7 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 9 | Halved white onionstep 8 | | Chop it finely.⏱ 1 min 30sResultChopped onion |
| 10 | Chopped onionstep 9 |  | Put it in the small bowl.⏱ 10sResultChopped onion |
| 11 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 12 | Garlicstep 11 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 1 minResultPeeled garlic cloves |
| 13 | Peeled garlic clovesstep 12 | | Chop them finely.⏱ 1 minResultFinely chopped garlic |
| 14 | Finely chopped garlicstep 13 | | Add them to the bowl.⏱ 10sResultOnion and garlicused in step 17 |
| 15 | 1 tbsp | | Pour the olive oil into the large saucepan.⏱ 10sResultExtra-virgin olive oil |
| 16 | 400 g | | Squeeze the sausage meat out of the skins into the pan and fry over a medium heat for about 7 minutes, breaking it up with the spoon, until browned and no pink remains.⏱ 7 minResultFried sausage meat |
| 17 | Onion and garlicstep 14 | | Add the onion and garlic and fry for about 5 minutes, stirring, until soft.⏱ 5 minResultSausage, onion and garlic |
| 18 | 0.5 tsp | | Add the chilli flakes.⏱ 5sResultSausage base with chilli |
| 19 | 1,200 ml | | Pour in the stock.⏱ 15sResultSausage broth |
| 20 | Sliced potatoesstep 6 | | Add the potatoes.⏱ 10sResultSausage broth with potatoes |
| 21 | — | | Bring to the boil, then simmer for about 15 minutes, stirring now and then, until the potatoes are tender. Check the sausage meat in several places with a thermometer: each should read 71 °C.⏱ 15 minResultPotato and sausage soup |
| 22 | Chopped kalestep 3 | | Add the kale and simmer for 3 minutes, stirring, until it wilts.⏱ 3 minResultSoup with kale |
| 23 | 150 ml | | Pour in the cream and warm through for 1 minute, stirring, without letting it boil.⏱ 1 minResultCreamy zuppa toscana |
| 24 | 0.5 tsp | | Add the salt and stir.⏱ 15sResultSeasoned zuppa toscana |
| 25 | Seasoned zuppa toscanastep 24 |  | Ladle into 4 warm bowls.⏱ 1 minResultZuppa toscana to serve |
| 26 | 30 g | | Scatter over the parmesan and serve.⏱ 15sResultZuppa Toscana |
| Total Time | 39 min | ||
| Nutrient | Per serving |
|---|---|
| 774kcal | |
| 28g | |
| 50g | |
| 21g | |
| 42g | |
| 9g | |
| 4g | |
| 1,359mg |
A creamy Italian-style soup of sausage, potatoes, kale and chilli, topped with parmesan. Serves 4.
What you’ll doYou will fry sausage meat with onion, garlic and chilli, simmer sliced potatoes in stock, wilt in kale and finish with cream and parmesan.
