Gluten-Free and Dairy-Free Zuppa Toscana Soup
Traditional Zuppa Toscana Soup made in a Crock-Pot. However, this one is a Gluten-Free AND Dairy-Free Zuppa Toscana Recipe.
Equipment
- Crock-Pot
- Cutting board
- Sink Colander
Ingredients
- 8 Potatoes
- 2 pounds Mild Italian Sausage
- 8 cups Water
- 2 cups Oat Milk
- 1 Onion diced
- 4 tsp Soup Base Gluten-Free
- 1/2 tsp Garlic Powder
- 2 cups Kale chopped
- Salt and Pepper to taste
Instructions
- Place a 6-Quart Crock-Pot on the countertop.
- In a sink colander, rinse the potatoes, then set them on a cutting board.
- Peel the potatoes with a vegetable peeler.
- Using a sharp knife, cut the potatoes in half then dice them to 1/2-inch chunks.
- Place the diced potatoes into the Crock-Pot.
- Place a medium saucepan on the stove and heat to medium.
- Using a knife, slice lengthwise on the Mild Italian Sausages, if using, removing the meat from the casing, then add them to the saucepan and cook until browned. If using ground sausage, cook it the same.
- When the sausage is browned, add it to the Crock-Pot.
- On the cutting board, peel and then dice 1 Onion.
- To the saucepan, add the diced onions and cook until translucent. Around 2-5 minutes.
- When cooked, add the onions to the Crock-Pot with the potatoes and sausage.
- Measure 8 cups of water and add it to the Crock-Pot.
- Measure and then add 2 cups Oat Milk to the Crock-Pot.
- Add 1/2 teaspoon Garlic Powder OR 2 Garlic Cloves minced.
- Add 4 teaspoons Gluten-Free Chicken Soup Base to the Crock-Pot. Mix the ingredients and then cover, cooking on LOW for 6-8 hours or HIGH for 4-6 hours.
- With 1/2 hour left to cook, rinse the Kale in the sink colander and then roughly chop the Kale, making sure any hard stem bits are also removed. Add the 2 cups Kale to the Crock-Pot, cover and cook.
- Add Salt and Pepper to taste.
- Serve and enjoy!