Zuppa Toscana (Sausage, bacon & potato soup)

Prep time: 15 mins

Cooking time: 30 mins

Serves: 5

ingredients

Simon Howie Streaky Bacon (chopped)

Simon Howie Premium Pork Sausages (skinned and mashed)

6 Potatoes (depending on size) (peeled and sliced)

1 Brown Onion (diced)

4 Cloves of Garlic (pressed)

1 Red Chilli (sliced)

1 Courgette (sliced)

3 handfuls of sliced greens (cabbage / leeks / kale etc.)

1 Ltr of Chicken Stock

600ml Double Cream

Salt & Pepper to taste

Parmesan Cheese to finish

Method

1. Heat a large pan over a medium heat. Cook the bacon until brown.
2. Add the sausagemeat and stir to break up and cook.
3. Add the onion, garlic and chilli and cook for a few minutes until softened and mixed through.
4. Add the courgette and cook for another minute or two.
5. Pour in the chicken stock then add the potatoes, turn up the heat and bring to the boil.
6. Once boiling, turn down the heat and simmer for 5 minutes or until the potatoes are tender.
7. Add the double cream and sliced greens and stir to combine then season to taste. After a minute, serve piping hot in bowls, topped with parmesan cheese.