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.

Disclosure: Some of the links below are affiliate links, meaning that at no additional cost to you, I will receive a commission if you click through and make a purchase. Read our full affiliate disclosure here.

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.

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 (I added a little more, don’t tell my mom).
• 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.

Print Recipe

Jo's Zuppa Soup              Serves 5-6  (depending on portions)

This is the American version of Zuppa Toscana Soup. A Hearty fragrant satisfying dinner idea.

Prep Time20 minutes mins

Cook Time45 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: Italian sausage potato soup

Servings: 5 Servings

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

Check labels on sausage and bouillon if gluten-free is needed.

Serve with some salad and warm breadsticks or a baguette, gluten-free if needed.

Remember...this Zuppa Toscana Soup is freezer friendly too.