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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Zuppa Toscana

Cummulative Rating

Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

1 Tablespoon olive oil
1 shallot, minced
2 garlic cloves, minced
1/2 pound gf Italian sausage, bulk
1/2 cup dry white wine
4 cups gf chicken stock
3 medium russett potatoes, peeled and diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
1/4 teaspoon crushed red pepper
1/4 cup kale, chopped
1/2 cup cream
Salt and freshly ground black pepper to taste

Directions

In a large saucepan heat olive oil over medium heat. Add shallots and garlic; sauté for 2 minutes. Add the sausage and brown, breaking it up into bits as it cooks. Add wine and simmer until reduced by half. Add gf chicken stock and bring to a boil. Add potatoes, oregano, basil, and bay leaf. Simmer for 20 minutes or until potatoes are just tender. Stir in kale and cream; gently simmer until kale is tender, about 5 minutes. Adjust seasonings to taste with salt, freshly ground black pepper and crushed red pepper flakes.

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Reviews

Posted By Member: Erin
Posted Date: 2/5/2009

If I could, I would eat this every day. I love this soup.

Posted By Member: Karen
Posted Date: 3/6/2008

This soup is delicious and super easy! I substituted spinach for the kale. Thanks for a great soup!

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