Zuppa Toscana

45 min · Easy · Serves 1

450 kcal per serving · 20g protein

The famous creamy Italian-American soup: browned sausage, tender potatoes and spinach in a silky chili-flecked broth.

Ingredients

• 100 g Italian sausage links
• 150 g Potatoes
• 40 g Spinach
• 80 ml Cream
• 300 ml Chicken Stock
• 1 clove Garlic
• 0.3 tsp Chili Flakes

Method

1. Brown the sausage

   

   Squeeze the sausage meat out of its casing into a large pot over medium-high heat. Brown it, breaking it into small crumbles with a spoon, until no pink remains.

2. Add the aromatics

   

   Stir in the sliced garlic and chili flakes and cook, stirring, until fragrant.

3. Simmer the potatoes

   

   Pour in the stock, add the potatoes cut into bite-size chunks and simmer — keep the liquid gently bubbling — until the potatoes are tender and a knife slides in easily.

4. Stir in the cream

   

   Add the cream and let the soup return to a gentle simmer. Season well.

5. Wilt the spinach

   

   Stir in the spinach until it just wilts into the broth.

6. Serve

   

   Ladle into bowls with an extra pinch of chili flakes on top.