The weather is turning colder here in Utah, so it's time to break out the soup pot!
One of my good friends posted this recipe on Facebook, and I must say, it's a keeper. I wanted to share it with you because it is gluten free, and also super easy to make. Serves 4-6.
Zuppa Toscana
4 oz bacon or pepperoni
1 small onion,diced
1 lb Italian sausage
red pepper flakes (to taste)
salt & pepper (to taste)
3 cans gluten-free chicken broth( I like Kroger Brand)
2 cups whipping cream
4-5 cups chopped kale
3-4 small potatoes cut into slices, or small chunks
Dice bacon, and saute about a minute.(fat will render in the pan) Then add the onion, and saute for about 3 minutes on low. Add the Italian sausage, and cook until no longer pink. Add salt and pepper to taste, and the red pepper flakes, if you like some zing.
Add the kale, and saute until it has has reduced.(it will wilt quickly)
Add chicken broth, and whipping cream to pot, and stir gently.
Cook on low, uncovered, for about 20 minutes.(if it boils,the cream will curdle) Add potatoes, and cook an additional 15 minutes.
Serve with crusty GF bread, or my favorite, Chebe rolls.
