Zuppa Toscana

Sausage, potatoes and kale in a creamy broth. Monday night in one pot.

50 min · Serves 6 · Italian

Ingredients

• 1 lb hot Italian sausage, casings removed
• 4 slices thick-cut bacon, chopped
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 6 cups low-sodium chicken stock
• 1 1/2 lb russet potatoes, halved and thinly sliced
• 1 bunch lacinato kale, stripped and torn
• 3/4 cup heavy cream
• crusty bread, to serve

Method

1. Cook the bacon in a large pot over medium heat until crisp. Lift it out, leaving the fat.
2. Brown the sausage in the fat, breaking it up, about 6 minutes. Add the onion and cook until soft, then the garlic and pepper flakes for a minute.
3. Pour in the stock, add the potatoes and simmer until they're tender, about 15 minutes.
4. Stir in the kale and cook 3 minutes, until it wilts. Turn the heat to low and stir in the cream.
5. Season, top with the bacon and serve with crusty bread.