Before my GI issues started, Olive Garden’s Zuppa Toscana was my absolute favorite soup. Out shopping with my mom, we’d stop in for lunch and just eat soup and salad! Since then, I’ve been craving it, but knowing it has cream in it, it’s not worth the stomach cramps. I finally found a recipe for it (and I apologize to the original owner, because for the life of me, I can’t find the link to it!) that doesn’t take 3 years and more energy than I have to create! Gotta love the crock pot. I kept this as simple as possible and changed it to be gluten and dairy free so I never have to live with an unfulfilled soup craving again!
Crockpot Zuppa Toscana
Cut 4 Italian sausages (or Andouille, which is what I used. It’s a little spicier.) in half lengthwise, then into equal sized chunks. Brown in a pan for a few minutes and sprinkle with cayenne.
Add to crock pot, as well as:
4-6 large red potatoes, thinly sliced on the mandolin slicer
1 Tbsp dried onion or 1 chopped onion
2 Tbsp minced garlic
At least 4 c. vegetable broth (I used 5 1/2), depending on the size of your crock pot, enough to cover the potatoes and meat.
Cook on High for 3-4 hours, or low 5-6 hours
30 minutes before serving, mix together so there are no lumps
1- 1 1/2 c. unsweetened original almond milk
3 Tbsp gluten free all purpose flour
Add to soup, along with 1 c. chopped kale
Cook on High for 30 more minutes, until soup thickens slightly.
Salt, pepper, and more cayenne to taste.