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.
Gluten Free Healthier Zuppa Toscana
This soup is a healthier version of the original. For the original soup recipe, swap out the oat milk for heavy cream and add 3 tbsp salted butter before adding in the onions and garlic.
- 1 lb ground Italian Sausage (hot or mild)
- 8 strips of Bacon
- 1 Yellow Onion, diced
- 4 Cloves of Garlic, minced
- 2 tsp Corn Starch
- 4 medium Russet Potatoes, peeled and diced
- 32 oz. Chicken Broth
- 2 handfuls of Kale
- 1 cup of Oat Milk
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Salt
- 1/2 tsp Pepper
- Preheat a large dutch oven over medium high heat and brown your sausage. Take your sausage out of the pan and set to the side on a separate plate. Leave the grease from the sausage in the pan.
- In the same dutch oven, cook your strips of bacon. Then, set the bacon aside and add the diced onion to the bacon and sausage grease.
- Cook the onion down for 5 minutes, stirring the every 30 seconds or so. Then, add in the minced garlic and continue sautéing them for another minute.
- While this is cooking down, peel and dice your potatoes and chop your bacon into bacon bits. Add the potatoes to the mixture and cover them with the chicken broth, the cooked sausage and bacon bits.
- In a small bowl, mix cornstarch and a tablespoon of cold water. Dump the cornstarch water into the soup mixture. Simmer the soup with the lid on for 25 minutes.
- After the soup simmers, add in Kale, Oat Milk, Red Pepper Flakes, Salt, and Pepper and simmer until the Kale is wilted. Serve while warm!
Gluten Free Healthier Zuppa Toscana
Amount Per Serving:
1 1/2 cups
|% Daily Value*|
|Total Fat 18.2 g||28%|
|Saturated Fat 6.7 g||33.5%|
|Trans Fat 0 g|
|Cholesterol 62.7 mg||20.9%|
|Sodium 796.1 mg||33.2%|
|Total Carbohydrate 23.9 g||8%|
|Dietary Fiber 2.4 g||9.6%|
|Sugars 4.5 g|
|Protein 21.6 g|
|Vitamin A 40.4%||Vitamin C 52%|
|Calcium 15%||Iron 12.4%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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