Tuscan Zuppa Soup
 
 
Author:
Recipe type: Italian / Rustic
Cuisine: Soup
Yield: Serves 4-6
Ingredients
  • 1 lb. ground Italian Sausage (check GF) or make your own
  • 1 cup bacon lardons
  • Olive oil
  • 1 whole onion chopped
  • 2 cups small chop Yukon gold potatoes with skins
  • ½ tsp red pepper flakes
  • 1 Tbsp minced garlic
  • ⅓ cup good red wine
  • 32 oz GF Chicken Stock
  • 1 Tbsp GF chicken bouillon (Better than Bouillon Brand)
  • 1 cup water
  • Bunch of chopped kale
  • 1 can coconut milk
Instructions
  1. In a large soup pot / dutch oven fry the bacon lardons until crisp. Remove from pan to paper towel and set aside. Drain bacon grease leaving 2 Tbsp.
  2. Brown the sausage breaking it up as you go until no longer pink.
  3. If the pan seems dry at this point, add a little olive oil and saute the onions with the sausage just until tender. Add the potatoes, red pepper flakes, and garlic and saute the mixture to a light golden brown, about 2-3 minutes.
  4. Deglaze the pan with red wine and scrape bits of goodness off the bottom.
  5. Add the chicken broth, bouillon, and water bringing to a simmer. Reduce heat to a med-low and cover loosely allowing the potatoes to soften about 20 min.
  6. Once potatoes are tender add the kale, cooked bacon, and the coconut milk heating until the kale is bright green and the soup is warmed through. Curly Kale will take longer than baby kale.
  7. Taste for salt and pepper and add if needed.
  8. Serve with fresh shaved Parmesan cheese and crusty GF bread.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2017/09/tuscan-zuppa-soup.html