Zuppa Toscana

This soup is perfect for a rainy day!

Ingredients:

6 slices Bacon cut into ½” pieces

1 pound Hot Italian Sausage

1 Cup Yellow Onion diced

4 clove Garlic minced

2 Tablespoon No Gluten In It Flour

1 teaspoon Salt

1 teaspoon Black Pepper

½ teaspoon Oregano

½ teaspoon Basil

⅛ teaspoon Red Pepper Flakes

6 Cups Gluten Free Chicken Broth

4 Cups Potatoes cut into 1” cubes (about 2 pounds)

3 Cups Kale or spinach, roughly chopped

1 Cup Heavy Cream

Instructions:

1. Add cut bacon to a large soup pot over medium heat. Cook until browned. Remove the cooked bacon to a paper towel lined plate and set aside.

2. Add the Italian sausage to the pot. If you're using sausage links, remove the casing first. Cook the sausage until browned, leaving it in bite sized chunks. Remove the sausage from the pot.

3. Discard all but 2 tablespoons of the fat from the meat. Return the pot to the stove.

4. Add the onions to the fat and saute for about 5 minutes, stirring occasionally.

5. Once the onions have softened, add the gluten free flour, garlic, salt, black pepper, oregano, basil and red pepper flakes. Cook another minute, stirring continuously.

6. Add the potatoes and chicken broth to the pot. Give it a good stir. Bring to a simmer and cook uncovered for about 20 minutes or until the potatoes are fork tender.

7. Return the bacon and Italian sausage to the soup. Pour in the non-dairy cream and stir well.

8. Stir the kale into the soup. Cook for 5 minutes to wilt the kale a bit. Remove from heat and serve immediately.