Gluten free - dairy free - sugar free
  • home
  • Recipes
  • Tips and tricks
  • home
  • Recipes
  • Tips and tricks

Zuppa Toscana 

Picture
print recipe
The last time I went to Olive Garden restaurant and ordered their delicious version of zuppa toscana soup, I was surprised that I like my homemade version better.  And mine is gluten-free, dairy-free, and sugar-free.  Score.
You will need: 
  • 1 lb ground sausage,
  • 1 C diced onion,
  • 2 C diced potatoes,
  • 4 slices cooked, crumbled bacon,
  • 2 cloves crushed garlic,
  • 10 C chicken broth (or 10 C water with 10 tsp Better Than Bouillon chicken base),
  • 1- 14 oz can coconut milk,
  • 1 small bunch kale (remove center stem and cut into small pieces),
  • salt,
  • pepper,   
  • red pepper flakes (optional)
Picture
1.  Assemble ingredients
Picture
2. ​Scrub potatoes and dice (peeling optional).  Dice onions.
Picture
3. ​Pour broth into a large stock pot, add potatoes and one clove crushed garlic.  Bring to a boil.  Reduce heat and simmer for 30 minutes.
Picture
4. ​Meanwhile brown sausage, drain fat.
Picture
5. ​Cook and crumble bacon.
Picture
6. ​Saute onion and crushed garlic until onions are soft.
Picture
7. ​Remove the center stem of kale and cut into small pieces.
Picture
8. ​When potatoes are soft (about 30 minutes) add sausage, bacon, onion, garlic, salt and pepper to taste, red pepper flakes to taste, kale, and 1 can coconut milk.
Picture
9. ​Heat through and serve.
Proudly powered by Weebly