Jo’s Zuppa Soup ~ Gluten-Free
Jo’s Zuppa Soup or as most know it, Zuppa Toscana Soup. Who’s Jo, you might ask…Jo is my mom, and she loves this soup! It’s a hearty, fragrant, satisfying dinner idea for sure.
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I realize most folks call this Zuppa Toscana Soup…but my mom calls it Zuppa soup, and that’s the only way I know it. A friend gave Mom this Zuppa Toscana Soup recipe a few years ago.
While recovering from back surgery, my mom asked me if I would make her some. And, of course, I did! I made a double batch so she could have some in the freezer for “ready-made” dinners since she would not be cooking for a while.
This recipe is fairly heavy in fat content, so I added some options for those who want a soup with less fat.
I was glad to see fresh kale added to this Zuppa soup, and I just happened to be growing some in my garden. The kale adds a nice color to the soup and is an incredibly healthy vegetable.
As a reminder, if a gluten-free soup is needed, check the sausage and the bouillon labels.
To Make Jo’s Zuppa Soup (Zuppa Toscana Soup), You Will Need These Ingredients:
- Italian sausage; check labels for gluten-free if needed. Optional – use a less-fat sausage.
- Bacon – turkey bacon for less fat.
- White onion
- Heavy cream ~ optional – half & half, or 2% milk for less fat.
- Potatoes
- Minced garlic
- Fresh kale
- Crushed red peppers
- Chicken bouillon cubes ~ gluten-free if needed. Herb Ox is gluten-free.
- Water
Serve this soup with salad and warm Italian dinner rolls, breadsticks, or a baguette, gluten-free if needed. I love that grocery stores have more and more gluten-free options now!
Remember…this Zuppa Toscana Soup is freezer friendly too.
Jo's Zuppa Soup Serves 5-6 (depending on portions)
Ingredients
- 1 lb Italian sausage check labels for gluten-free if needed. Optional - use a less fat sausage.
- 5-6 pieces of bacon sliced or cut up in chunks. Optional - turkey bacon for less fat.
- 1 lg white onion diced.
- 1 cup of heavy cream. Optional - half & half or 2% milk for less fat.
- 4 lg potatoes peeled and sliced.
- 3 tsp minced garlic.
- 1/4 bunch of fresh kale chopped. (I added a little more, don't tell my mom).
- 1 tsp crushed red peppers.
- 5 chicken bouillon cubes. Gluten-free if needed. Herb Ox is gluten-free.
- 10 cups water.
Instructions
- Cook sausage in a large kettle. Drain off fat. Add crushed red peppers, saute another minute or two. Remove sausage from kettle and set aside or chill until ready to use.
- In the same kettle cook bacon, onions, and garlic. Spoon off as much bacon fat as possible.
- Add chicken bouillon and water. Bring to a boil.
- Add sliced potatoes and kale and cook until soft.
- Add cream or lower-fat options and sausage; heat thoroughly.
Notes
