Zuppa Toscana Soup


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Gluten-Free Zuppa Toscana Soup with Dumplings


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. Mix the flour, eggs and water for the dumplings really well and set aside for later.


  1. Brown the Italian sausage in a large pot until fully cooked.

    Drain excess fat and set aside while preparing other ingredients.

  2. 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.

  3. Add broth, basil, and pepper, until soup starts to boil.

  4. 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.

  5. Add the heavy cream, half and half or dairy-free alternative, and stir until it is fully mixed in. 

  6. 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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