dinner
Italian Sausage Soup
This hearty and flavorful soup is full of sausage, potatoes and kale. It's naturally gluten-free and can easily star as the main dish for dinner. It's cozy, it's healthy, and it's quiet possible the perfect soup.
A little about this recipe
This naturally gluten-free Italian sausage soup recipe is a take on Olive Garden’s classic “Zuppa Toscana”. It’s hearty and filling and full of nutritious ingredients. It's slightly spicy and a little bit creamy and it will make your whole kitchen smell amazing. It’s absolutely perfect for a cozy winter dinner party since the recipe makes a large batch. Pair it with red wine, and some homemade gluten-free baguettes and you have, quite possibly, a perfect meal.
Always remember, soup is not a science. Soup is forgiving. Soup is kind. You can use the measurements I have here, but they certainly aren’t gospel. You want it creamier? Add more cream. You want to nix the red pepper? I won’t stop you. You just season until your ancestors are happy, okay? You’ll know when it’s just right. Except the kale. You can nix the kale. Don’t let it scare you. It cooks down soft and tender and delicious and we all need to eat our greens so just do it, please.
This is a one-pot meal, and I love to use my enamel cast-iron Dutch oven for it. Everything cooked in a Dutch oven immediately tastes more rustic and a bit more gourmet. I have no evidence as to the science behind it, but I won’t argue with it. So get your workout in by grabbing your cast iron, and get excited about the world’s coziest soup.
GREEN BEE GLUTEN FREE
Italian Sausage Soup
Ingredients
Instructions
Preheat you Dutch oven and chop your bacon into one inch strips. Cook until crispy, remove from pan and reserve. Keep the bacon grease in the pan.
Add the sausage into the pan with the bacon grease and crumble and brown until it is cooked through. With a slotted spoon, remove the sausage and reserve.
If there is more than approximately 2 tbsp of oil in your pan, you can drain a bit now. Then add in the onion and garlic and saute until browned and fragrant.
Turn the heat to medium low and add in your red wine to deglaze. Let it cook down, and simmer away while you scrap all the tasty bits of bacon and sausage into the onion. When the wine has nearly all cooked away, five minutes or so, toss in the potatoes, Italian herbs, salt, and pepper and stir well to combine with the wine infused onion and garlic.
Next, add in your chopped kale and also stir to combine. Let it wilt down just a minute or two. Then add in your chicken stock and bring it to a simmer. Let it cook for about 20 minutes, or until your potatoes are tender.
Finally, stir back in the sausage, most of the bacon (saving some for garnish) and the heavy cream. Season with salt and pepper, and cook while stirring for approximately five minutes. Let the soup thicken slightly and heat through. Lastly, stir in the grated parmesan cheese. And serve. And fall in love.
