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Jo’s Zuppa Soup ~ Gluten free

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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!

I realize most folks call this, Zuppa Toscana Soup…but my mom just calls it Zuppa soup, and that’s the only way I know it. She got this Zuppa Toscana Soup recipe from a friend a few years ago.

While she was recovering from back surgery, she asked me if I would make her some. And of course, I did! In fact, 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.

Personally, I think it’s a little heavy on the fats.  In the recipe, I added some options for those that want a soup with less fat.

I was glad to see that fresh kale is added to this Zuppa soup, and I just happened to be growing some in my garden. The kale adds nice color to the soup, not to mention it’s an incredibly healthy vegetable.

While I’m thinking about it, let me remind you that if a gluten-free soup is needed, be sure and check the labels on the sausage and the bouillon.

 

 

A hearty, fragrant satisfying dinner idea.

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

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.

Cook sausage in a large kettle. Drain off fat. Add crushed red peppers and saute another minute or two. Remove sausage from the 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.

Serve with some salad and warm breadsticks or a baguette, gluten-free if needed. I love that there are more and more gluten-free options in the grocery stores now!

Remember…this Zuppa Toscana Soup is freezer friendly too.

 

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 mins
Cook Time45 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.
  • 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.

 

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