Zuppa Toscana Soup

cooking-time20 mins cooking-servings4 SERVINGS


  • 1 pack Beef Sukiyaki (400g)
  • 1 large onion, chopped 
  • 3 cloves garlic, minced 
  • Kosher salt 
  • Black pepper 
  • 6 cup low-sodium chicken broth 
  • 4 large russet potatoes, diced 
  • 1 bunch curly kale, leaves stripped and chopped
  • 1/4 freshly grated Parmesan, for serving


  1. In a large pot over medium heat, cook beef sukiyaki, until browned, for about 3-5 minutes. Transfer to a plate. (If using beef tail): 1. In a large pot over medium heat, add beef tail and enough water to cover the meat, and bring to a boil for about 5 minutes. Pour water away and set boiled beef tail aside.
  2. Add onion to the same pot and cook until soft for about 5 minutes.
  3. Then add garlic and cook until fragrant for another minute. Season with salt and pepper.
  4. Add chicken broth and potatoes and cook until potatoes are tender, for about 20 minutes.
  5. Next, stir in kale and cook until leaves are tender and bright green for about 3 minutes.
  6. Then stir cooked beef and simmer for 5 minutes more.
  7. Season with some pepper, garnish with grated parmesan at the top, and the dish is ready to be served.

Other Recipes