Tuscan Ground Meat Soup

Gather all your ingredients.

Finely chop the fresh parsley with a sharp knife.

Melt half of the butter in a skillet and add the ground pork. Toss in the parsley, sugar, paprika, Italian herbs, salt, and black pepper.

Mix the meat with the herbs and spices, grate in a clove of garlic, and sauté for 5-6 minutes.

Pour 1.5 liters of water into a pot and bring to a boil. Peel the potatoes, cut them into large cubes, and boil until tender, about 12-15 minutes.

In another skillet, sauté the finely chopped onion and garlic in the remaining butter until golden.

Mash the boiled potatoes directly in their cooking water.

Add the sautéed onion and garlic to the pot, bring to a boil, and simmer for 2-3 minutes.

Pour in the heavy cream, bring back to a boil, and simmer for another 5 minutes.

Add the cooked ground meat to the pot, season with salt to taste, and simmer for another 10 minutes.

Turn off the heat and let the soup rest for 5-7 minutes.