Gluten-Free Zuppa Toscana Soup
Warm up with a bowl of comforting Gluten-Free Zuppa Toscana Soup, a hearty and nourishing spin on the classic Italian favorite. This recipe features savory gluten-free Italian sausage, tender russet potatoes, and vibrant kale simmered in a rich, aromatic chicken broth. Coconut milk (or optional heavy cream) adds a luscious creaminess to the soup, creating a perfect balance of flavors with just a hint of spice from crushed red pepper flakes. Ready in just 45 minutes, this gluten-free and dairy-free recipe is ideal for weeknight meals or cozy gatherings. Serve it hot with your favorite gluten-free bread or enjoy it as is for a satisfying, wholesome dish that everyone will love!
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Recipe Information
Ingredients
- 1 pound Gluten-free Italian sausage (mild or spicy)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 4 medium Russet potatoes, peeled and sliced into thin half-moons
- 6 cups Low-sodium chicken broth (gluten-free)
- 4 cups Kale, stems removed and leaves roughly chopped
- 1 cup Coconut milk (or heavy cream if not dairy-free)
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the gluten-free Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through. Remove the sausage from the pot and set it aside on a plate.
Add the diced onion to the pot with the sausage drippings and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced potatoes and chicken broth to the pot. Stir well and bring the soup to a boil.
Reduce the heat to medium-low and let the soup simmer for 12-15 minutes, or until the potatoes are fork-tender.
Return the cooked sausage to the pot and stir in the chopped kale. Simmer for an additional 5 minutes, or until the kale is wilted.
Pour in the coconut milk (or heavy cream) and stir to combine. Season the soup with crushed red pepper flakes, salt, and black pepper to taste.
Simmer for another 2-3 minutes to let the flavors meld together.
Serve hot, garnished with additional crushed red pepper flakes if desired. Enjoy your gluten-free Zuppa Toscana Soup!
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.9 g | 220% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 6406 mg | 279% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 19.6 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 6269 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
