Gluten Free Zuppa Toscana
This delicious Gluten Free Zuppa Toscana Soup is naturally gluten free and the best copycat version of the popular Olive Garden favorite. Each creamy bite includes flavorful Italian sausage, tender potatoes, and hearty kale. This sausage potato kale soup is better than any soup in a restaurant.
Equipment
- 1 5 1/2 quart Dutch Over or Large Soup Pot
- Large Soup Spoon
Ingredients
- 1 tablespoon olive oil
- 1 lb Italian Sausage if you're using links remove the casing.
- 1 medium white onion diced
- 6 garlic cloves finely minced
- 2 teaspoons Italian seasoning
- 2 lbs yellow or russet potatoes skins removed and cut into bite-sized pieces.
- 4 cups chicken broth
- 2 cups half and half can also use heavy cream or milk.
- 1/2 teaspoon salt
- 3-4 cups chopped fresh kale stems removed.
- extra salt and ground black pepper.
- grated parmesan cheese for serving
Instructions
- Start by heating olive oil in a large soup pot on the stovetop and cook the Italian sausage over medium-high heat until it is no longer pink.
- Use a large spoon or spatula to break the sausage into small pieces as it cooks. If there's a lot of grease from the Italian sausage, drain before adding the other ingredients.
- Add the onion, garlic, Italian seasoning, and crushed red pepper flakes to the sausage and cook for 5 minutes or until the onion and garlic start to soften.
- Stir in the potatoes, chicken broth, and half and half, and bring to a boil over medium-high heat.
- Then simmer over medium heat until potatoes are fork tender – about 15-20 minutes. Give the soup a taste, and then add in the salt.
- Stir in the kale and cook for another 15 minutes or until the kale is tender.
- Season with more salt and black pepper, if needed. If you want, sprinkle with parmesan cheese and serve hot!
Notes
This sausage potato kale soup gets better by the day, so it's a great soup to make on Sunday for lunch or dinner all week. Or freeze it to have dinner ready for later on.
For the week. After the soup cools, place it into an airtight container and refrigerator for up to 4 days. I like to use individual containers to keep portions under control and also so I can quickly heat and eat.
For the freezer: I've frozen this Zuppa Toscana recipe numerous times. I've never had a problem with dairy separating or curdling, and I think this is because it includes both broth and dairy.
After the soup cools, place it into containers leaving an inch from the top for expansion. Store in the freezer for up to 3 months. I also love to use Souper Cubes 1-cup portion silicone trays to freeze this and other soup recipes.
Nutrition
Serving: 1gCalories: 407kcalCarbohydrates: 27gProtein: 14gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 67mgSodium: 1053mgPotassium: 840mgFiber: 3gSugar: 5gVitamin A: 2737IUVitamin C: 33mgCalcium: 174mgIron: 2mg
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