Zuppa Toscana Soup
Gluten-Free Zuppa Toscana Soup with Dumplings
Ingredients
Soup Ingredients:
- 1 pound ground Italian sausage hot, mild, or sweet
- 2 slices thick raw bacon diced to about 1/3”
- 4 medium red potatoes sliced in half and then into ¼” thin slices
- 1 medium sweet onion diced to 1/4, or 2 tsp onion powder
- 2 tsp minced garlic
- 1 tsp crushed red pepper
- 2 tsp basil
- 2 tsp black pepper
- 2 1/2 quarts chicken broth
- 1 cup heavy cream or half and half
- 1 cup kale washed and sliced into thin strips
Dumpling Ingredients:
- 1 cup Mehl's Gluten-Free All-Purpose Flour
- 2 large eggs
- ¼ cup water
Instructions
Dumplings:
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Mix the flour, eggs and water for the dumplings really well and set aside for later.
Soup:
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Brown the Italian sausage in a large pot until fully cooked.
Drain excess fat and set aside while preparing other ingredients.
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Saute the crushed red peppers, onions, garlic, bacon and potatoes for about ten to fifteen minutes on medium heat until bacon starts to cook up.
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Add broth, basil, and pepper, until soup starts to boil.
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Take the dumpling mixture and spoon into boiling water in about heaping teaspoon size balls. Reduce heat to medium low and cover for ten minutes, stirring occasionally.
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Add the heavy cream, half and half or dairy-free alternative, and stir until it is fully mixed in.
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Add the kale, stir so it is mixed in and soup is ready to serve!
Recipe Notes
To make dairy-free use 8 ounces of either dairy-free ricotta or dairy-free cream cheese alternatives in place of the heavy cream.
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