Red Meat Allergy Friendly Gluten Free Zuppa Toscana
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
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 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!