Gluten Free Zuppa Toscana
This hearty, creamy soup is the kind of bowl that makes you want to pull on a sweater and settle in — rich with savory sausage, crispy bacon, tender Yukon Gold potatoes, and wilted kale all swimming in a luscious, cream-kissed broth. The tricky part with a classic restaurant version of this soup is that gluten can sneak in through the sausage, so starting with a certified gluten free Italian sausage is the move that makes this whole pot safe and satisfying. Everything else — the bacon drippings, the aromatics, the chicken broth, the heavy cream — comes together in one pot without any substitutions or workarounds needed. Browning the sausage and bacon separately before building the broth layers in a deep, smoky flavor that you just can't rush. The potatoes simmer until just fork-tender, so every spoonful has that perfect soft bite without turning to mush. A finishing shower of grated Parmesan over each bowl adds a salty, nutty edge that ties the whole thing together. This recipe serves 6, making it an ideal weeknight dinner that also reheats beautifully the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- salt and pepper, to taste
For serving
- grated parmesan cheese, for serving (optional)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!