A very easy Olive Garden Copycat for Gluten Free Zuppa Toscana soup that can be made in your slow cooker or crockpot in just a few hours.
Gluten Free Zuppa Toscana
I love a nice bowl of soup any time of the year but right now when it’s cold outside and the heating system in my house is playing up, it seems like a really great idea!
I’ve made this gluten free Zuppa Toscana recipe several times in the last couple of weeks because my older son thought it was the best soup he’d ever had and didn’t seem to notice the kale.
I’m not sure how I managed to sneak that past him but I’ll take it! Usually kale, onions and some other vegetables he considers suspect end up in a little pile on the side of his plate, but not this time.
The Olive Garden Zuppa Toscana recipe has spicy Italian sausage, fresh kale, and russet potatoes in the soup. And I’m guessing it also has flour to thicken it so that rules it out for us gluten free eaters.
If I can find a quicker and easier way to make something without compromising on flavor then I’ll do it. I used very small baby potatoes and didn’t peel them but simply halved them and added them to the soup instead of having to peel and slice russet potatoes, which is what the original recipe calls for.
I also used mild Italian sausage instead of spicy but only because I know my kids and they would probably not eat the spicier sausage, but you should add whatever spice level of sausage you prefer.
Since my diagnosis with Celiac Disease I have found that I’m only able to tolerate tiny amounts of dairy so I rarely cook with it anymore, though my family still eat it.
This recipe typically uses heavy cream but I replaced it with full fat canned coconut milk instead which did alter the flavor from the original somewhat but I think it’s the most appropriate dairy free alternative for this recipe. Of course, if you can tolerate dairy then simply add heavy cream and you’re good to go!
More COMFORT Food Recipes!
- Paleo Butternut Squash and Apple Soup
- Cauliflower and Coconut Milk Soup
- Beef and Butternut Squash Stew
- Gluten Free Chicken Piccata
- Taco Shepherd’s Pie
Gluten Free Zuppa Toscana
- 1 lb Italian sausages, mild or spicy about 5
- 10 very small potatoes halved or quartered
- 1 onion finely sliced
- 2 tbsp garlic minced
- 4 cups chicken stock 1 litre
- 1/2 bunch kale stems removed
- 1 cup canned, full fat coconut milk 250mls, or whipped cream
- salt and pepper
- 4 slices bacon cooked crispy to serve (optional)
- parmesan cheese to serve optional, not for whole30
Brown sausage links in a sauté pan.
Cut links in half lengthwise, then cut slices.
Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
Add coconut milk or cream and and kale to the crock pot, stir.
Cook on high 30 minutes or until broth thickens slightly.
Add salt, pepper to taste.
Top with bacon and cheese immediately before serving.