There’s something especially comforting about a bowl of homemade soup when the weather starts to cool down. This Gluten-Free Zuppa Toscana is a creamy, hearty soup filled with Italian sausage, crispy bacon, tender potatoes, and kale. It comes together in one Dutch oven, making it an easy dinner for a busy weeknight or a cozy weekend meal.
I love recipes like this because they don’t require a long list of complicated ingredients to make a satisfying family dinner. The bacon and hot Italian sausage bring plenty of flavor to the creamy broth, while the potatoes make the soup hearty enough to serve as a meal all on its own. Since this recipe is gluten-free, everyone at our table can enjoy the same comforting bowl of soup.
Zuppa Toscana Soup
Ingredients
- 6 slices bacon cut into pieces
- 1 pound hot Italian sausage
- 1 large onion finely diced
- 2 cloves garlic minced
- 2 tablespoons gluten-free flour
- 32 ounces chicken broth
- 2 large russet potatoes (about 2.5 pounds) peeled and diced into ½-inch pieces
- 1 cup heavy cream
- 1 cup kale torn into small pieces, stems removed
- Salt and pepper to taste
- Pinch of red pepper flakes
Instructions
- In a large Dutch oven, cook the bacon until crisp. Remove the bacon and place it on a paper towel-lined plate.
- Add the sausage to the Dutch oven and cook, breaking it apart with a spoon as it cooks. Once cooked through, remove the sausage and place it on a paper towel-lined plate. Drain all but 1 tablespoon of the grease from the Dutch oven.
- Add the onion and cook for about 10 minutes, or until softened. Add the garlic and continue cooking for another 30 seconds.
- Sprinkle the gluten-free flour over the onions and stir to combine. Slowly pour in the chicken broth, a little at a time, stirring as you go to incorporate the flour.
- Add the potatoes and bring the soup to a boil. Cook for about 15 minutes, or until the potatoes are fork-tender.
- Once the potatoes are cooked, stir in the heavy cream, kale, cooked sausage, most of the bacon, and a pinch of red pepper flakes.
- Stir to combine and cook for another 5–10 minutes, until the kale is tender and the soup is heated through.
- Season with salt and pepper to taste.
- Garnish with the remaining bacon and serve warm.
Notes
Tag me on Instagram @rosethicketfarms and use hashtag #rosethicketfarms
This Gluten-Free Zuppa Toscana is the kind of soup that makes you want to grab a warm bowl and settle in around the table. The crispy bacon and Italian sausage add so much flavor, while the potatoes and creamy broth make it hearty and satisfying.
If you enjoy cozy, hearty soups, you might also want to try my Italian Lentil Soup. It’s another comforting gluten-free soup that’s perfect for a chilly day.
Whether you’re making this for a busy weeknight dinner or a slow weekend meal, I hope this Zuppa Toscana brings a little extra comfort to your table.
