Sunday, February 14, 2010

Tuscan Potato-Sausage Soup...Gluten free, of course!

While I was thrilled to hear that Olive Garden offered a gluten free menu, at the same time I was disappointed to find that not one of their soups was offered gluten free!

So, taking matters into my own hands, I set out to correct this little problem! Here is my recipe for “Zuppa Toscana”, roughly based on Olive Garden’s  potato-sausage-kale soup; only now rendered gluten free. Enjoy!

1/2 to 1 pound ground Italian sausage*
4-6 strips center cut bacon, chopped
½ t. crushed red pepper flakes (more or less depending on how spicy your Italian sausage is)
1 onion, diced
2 t. garlic, minced
3 T. GF flour blend
6-8 cups broth 
1 to 2 pounds russet or Yukon gold potatoes, washed and sliced
½ bunch of kale, finely chopped
1 cup cream or fat free half ‘n half, heated
Salt and pepper
Saute' bacon and sausage together with red pepper flakes in a large pot. Drain excess fat and set the meats aside or place in the refrigerator. (Chop up the bacon when cool.)

Saute onions and garlic for 3-5 minutes, until onions are soft. Add flour and stir to blend. Add all of broth and bring to boil until mixture is slightly thickened.

Add the sliced potatoes and cook mixture until potatoes are soft; approximately 15-20 minutes. Now stir in the meats and heat the mixture until simmering. Remove from heat and stir in the heated cream or half ‘n half and chopped kale. Add salt and pepper as desired.

Notes: *I used sweet Italian turkey sausage.

Makes: Two quarts of soup

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

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