Here’s another soup recipe worth giving a try. Treat yourself to a taste of Tuscany inside your own home. Feel the warmth of a satisfying and hearty potato soup that can be, just the way you want it : mild, spicy or middle of the road – you are in charge!
This gluten free Tuscan-style potato soup is not only easy to make but, is another favorite in my household. Maybe, it will be a frequently requested one in yours, too. 🙂
Gluten Free Italian / Tuscan Potato Soup
What we will need to have:
- 1.25 lbs. Italian Sausage (I like a mix of hot and mild)
- 5 large russet baking potatoes, sliced lengthwise in half, then again in half and into 1/4 inch slices
- 2 medium sized onion, chopped
- 2 Tbsp. Pancetta or, bacon pieces ( I usually use whatever left over bacon we have) – you can also omit this *
- 4 cloves garlic, minced
- 4 cups kale or 4 cups swiss chard, chopped
- 1 32 fl. oz Imagine Brand low sodium chicken broth
- 6 cups water
- 1 cup heavy whipping cream
- salt and freshly ground black pepper to taste (although I don’t usually need any add’l. salt)
What we need to do:
- Remove casings from sausage, cook in a saute pan, crumbling it as you go along.
- Drain cooked sausages on paper towels, set aside.
- In a big pot, saute onions in a tbsp. bacon grease or oil of choice, for about 3 – 5 mins. until translucent.
- Add in, potatoes, chicken broth, water, garlic, and cook on medium heat until potatoes are done.
- Add sausage and bacon, if using.
- Taste and see if you need to add salt and pepper.
- Simmer for another 10 minutes.
- Turn to low heat.
- Add kale and cream.
- Heat through and serve.
* – For a more authentic Italian feel, use Pancetta instead of regular bacon. Use a really good olive oil to saute onions in if not using bacon grease, bacon or Pancetta.
– If only using mild sausage, you may add a dash or 2 of red pepper flakes for some heat, if you like.