Zuppa Toscana – Stew with sausage and kale

Ingredients for 4 servings:

• 500 g bratwurst, Italian (salsiccia)
• 50 g bacon, diced
• 1 m.-sized onion(s), diced
• 2 garlic cloves, peppered or chopped
• 400 ml chicken broth
• 200 ml water
• 5 m.-sized potatoes
• 1 tsp chili flakes, red
• e.g. salt and pepper
• 2 bunch kale, fresh
• 200 ml cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simple and warming soup

Wash the kale and cut into bite-sized strips. Clean the potatoes thoroughly and slice them with their skins on. Squeeze the sausage meat out of the sausage skin. First, fry the sausage meat and remove it from the pot. Then add the bacon to the pot and fry it too. Then add the onions until they are nice and translucent. Now add the garlic and deglaze everything with the chicken stock and pour in the water. Add the fried minced meat and the potato slices. Everything should be covered with liquid. Add the chili flakes and salt and pepper if you like it stronger. Now add the fresh kale and let everything simmer over medium heat. Just before the potatoes are tender, add the cream. Optionally, you can top the dish with Parmesan cheese.