Dairy Free Gluten Free Zuppa Toscana
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Learn more →Ingredients
6 servings
- 1 lb gluten free italian sausage, casings removed
- 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
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - salt and pepper, to taste
For serving
- grated parmesan cheese, for serving (optional)
Can be omittedgrated parmesan cheese
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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