Gluten Free & Healthier Version
Zuppa Toscana is one of my ultimate favorite soups, because it’s hearty, wholesome, and packed full of flavor! One thing that is so great about soup is that it is great to keep in the refrigerator for a few days for lunches or for last minute meals. Zuppa Toscana is a soup that is pretty versatile in the sense that you can make it thicker, creamier, sweeter, spicier, or basically however you like. It’s one of the most versatile soups besides chili! Haha honestly. This recipe
Equipment for this Recipe:
- Large Pot (I like to use a dutch oven)
- Large Wooden Spoon
- Vegetable Peeler
- Cutting Board
Ingredients for this Recipe:
- Italian Sausage (Hot or Mild)
- Yellow Onion
- Garlic Cloves
- Corn Starch
- Russet Potatoes
- Chicken Broth
- Oat Milk (Extra Creamy version-if you can find it)
- Red Pepper Flakes
The original recipe- to make the “unhealthy version” of this recipe, simply add in 3 tbsp of butter before you sauté the onions and garlic. Also, swap out the oat milk for heavy cream.
Spicier- To make this recipe spicy, use hot sausage and put 1 tsp of red pepper flakes. To make it even spicier, you could add 1/4 tsp cayenne pepper as well.
Kale Substitution- You can swap the kale for spinach for a less crunchy texture. Spinach tends to wilt a little more into the soup.
Storing for later:
This soup is so easy to save for later. You can freeze this soup after it has been cooked for up to 2 months. You can refrigerate this soup for up to 5 days. To reheat the soup from the freezer, set it out for 2-6 hours on the counter or overnight in the refrigerator to thaw. Then, heat on the stovetop for 15 minutes on medium high heat or in the microwave for 2 minutes.