Zuppa Toscana

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Yield 12 servings

Note: Though this says serves 12, my family of 6 enjoy this recipe so much can finish this off quite quickly.

INGREDIENTS

• 8 slices bacon, diced 
• (I used Trader Joe's nitrate/nitrite free)
• 2 pound spicy Italian sausage, casing removed 
• (I used Trader Joe's natural chicken sausages)
• 2 tablespoon oil
• 4 cloves garlic, minced
• 2 onion, diced
• 8 cups gluten free chicken broth or stock
• 6 russet potatoes, peeled and thinly sliced
• 6 cups kale
• 3 cups heavy cream or dairy free alternative 
• (I used Trader Joe's new coconut cream which doesn't taste like coconut)
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Stir in chicken broth and bring to a boil.
• Add potatoes and cook until tender, about 10-20 minutes.
• Stir in sausage and spinach until kale begins to wilt, about 1-2 minutes.
• Stir in heavy cream until heated through, about 1 minute
• Stir in bacon
• Season with salt and pepper, to taste.

NOTES:

Adapted from The Recipe Critic

http://damndelicious.net/2013/12/07/olive-garden-zuppa-toscana-copycat-recipe/

Chicken Noodle Soup

Ingredients:

olive oil.

1/2 large sweet onion,

4 carrots diced or sliced

3 stalks of celery

3 cloves of chopped garlic

6 cups chicken stock

3  boneless skinless chicken breast  cut in small strips

1 shredded zucchini

1/2 teaspoon thyme

1/2 teaspoon sage

1/2 teaspoon basil

1/4 teaspoon cayenne pepper

1/4 teaspoon sea salt plus more to taste

1/4 teaspoon pepper to taste

gluten free noodles

chopped parsley.

Directions:

In soup pot, sauté onion, celery, carrots and garlic in olive oil.

Add chicken stock, boneless skinless chicken breast, shredded zucchini, thyme, sage, basil, cayenne pepper, salt & pepper.  Add water, if needed, to bring to level needed in pot.

Bring to a boil.

Add noodles and cook for the duration of the noodle directions.

Add chopped parsley.

Serve with crackers 

Chicken Tortilla Soup

This is a recipe my daughter modified.  It's a huge hit with our family.

Ingredients:

3 chicken breasts

2 tablespoon cumin

1 tablespoon chili powder

1 tablespoon garlic powder

1 teaspoons salt

1 onion

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

One can diced and fire roasted tomatoes with green chili peppers 
     (I get this at Trader Joe's) or fresh cut tomato and diced chile pepper

32 ounces, GF chicken stock

3 Tablespoons tomato paste

4 cups hot water

2 cans (15 Oz. Can) black Beans, drained

3 Tablespoons Cornmeal

5 whole corn tortillas, cut into bit sized strips

Directions:

1. Preheat oven to 375°F. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Cook on a baking sheet for 25 minutes. Shred the chicken with two forks and set aside.

2. In a large pot, combine onions, red bell pepper, green bell pepper, and the garlic, along with a drizzle of olive oil. Add the leftover spice mix and the chicken, then stir together.

3. Add the tomatoes with chilies, chicken stalks, tomato paste, water, and black beans and bring to a boil. Reduce heat and simmer for 45 minutes.

4. Mix cornmeal with a little water and mix into the soup. Simmer for 30 minutes and add any additions seasonings if needed.

5. Turn of the heat, and let sit for 15 minutes, and stir in tortilla strips 5 minutes before serving.

Can garnish with:

Sour Cream

Diced Avocado

Diced Red Onion

Sals or Pico De Gallo

Grated Montery Jack or Cheese (our family uses TJ's raw cheddar cheese)

Cilantro