Who doesn’t love soup? Nourishing, warm and filling we think this delicious Zuppa Toscana is a great choice for a wholesome family meal. This creamy soup is full of crumbled gluten free sausage, crispy nitrite free bacon and tender potatoes with kale all combined in a tasty broth. Prepare ahead on a Sunday morning and its there to eat and share following a gentle walk outside in the lovely spring fresh air.
4 slices of all natural bacon (chopped)
450g of sausages, removed from skins and crumbled (we used our plain Breakfast sausage for this recipe)
1/2 teaspoon of crushed chilli flakes
4 medium potatoes
1 medium onion
2 tbspn garlic
1 L of chicken stock
1/2 bunch of kale (about 4 cups) stems removed, chopped
1 can of coconut milk (full fat)
salt and pepper to taste
Brown the crumbled sausage in a pan and remove
Fry bacon in the pan and remove but leave the lovely all-natural bacon fat in the pan, we’ll use this to fry the onion and garlic
Cook the onion and garlic in the all natural bacon fat til golden and translucent
Add chicken stock to the pan and bring to a gentle boil
Add the chopped potatoes and boil for 10 – 15 mins
Reduce the heat and add in the coconut milk. Process till smooth using stick blender of food processor or a potato masher if stuck.
Add in the crumbled sausage and stir til smooth
Add in the kale and bacon and cook til the kale is bright green and wilted.
Serve warm and enjoy!
Now you have tried our Zuppa Toscana how about changing it up a little? We recommend our fresh Mexican Chorizo sausages to give a spicier taste to this soup, it works really well as an alternative dish!