Nightshade Free Zuppa Toscana Recipes

SUPER-DELICIOUS ZUPPA TOSCANA

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

NIGHTSHADE-FREE ZUPPA TOSCANA

Steps:

• For nightshade free Italian sausage (best prepared in advance and refrigerated so meat absorbs flavor), blend ground pork with 1 T minced garlic, 1 T fresh parsley, 1 T red wine, 2.5 t salt, 1.5 t coarsely cracked black peppercorn, 1 t coarsely cracked fennel seeds, 1 t onion powder, 1/4 t dried thyme, 1/4 t dried rosemary,.
• 1/4 t dried oregano, 1/4 t dried ground sage.
• In large pot or saucepan, cook bacon (I dice while partially frozen as it's much easier) over medium heat until just crispy.
• Add sausage and crumble while cooking. Once browned, drain all but 2 T grease. Push sausage/bacon to pan outer edges.
• Add onion to center and sauté until translucent.The add garlic and sauté until fragrant.
• Stir in broth and cauliflower. Add pepper and a pinch of salt. Simmer for 20 minutes or until cauliflower is tender.
• Add kale and heavy cream and bring back to simmer. If needed, add more salt to taste. Serve with a sprinkle of parm on top.