Low Sodium Gluten Free Zuppa Toscana

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

6 servings

1 lb gluten free italian sausage, casings removed
Botto's Sweet Italian Sausage, 4 lbs.
See all
4 slices bacon, chopped
1 medium yellow onion, diced
4 cloves garlic, minced
½ tsp red pepper flakes
6 cups chicken broth
1 ½ lb yukon gold potatoes, thinly sliced into ¼-inch rounds
4 cups curly kale, stems removed, leaves roughly chopped
1 cup heavy cream
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat a large pot or Dutch oven over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5–6 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the drippings in the pot.
2
Add the sausage to the pot and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to the plate with the bacon, leaving any drippings in the pot.

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