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  • Jefferson Adams

    Gluten-Free Tuscan Soup

    Jefferson Adams
    Reviewed and edited by a celiac disease expert.

      This delicious central Italian-style soup will warm your heart and please your hungriest eaters.

    Gluten-free Tuscan soup makes a great winter meal. Photo: CC--Joy
    Caption: Gluten-free Tuscan soup makes a great winter meal. Photo: CC--Joy

    Celiac.com 01/13/2018 - To you and me, it may be Tuscan Soup, but to the sonorous, lyrical Italians, it is known as Zuppa Toscana. Whatever language you speak, it means a warm, satisfying and delicious meal.


    • 1 pound mild Italian sausage
    • 1 can white or navy beans, drained
    • 2 quarts chicken broth
    • 6 potatoes, sliced thin
    • 1 teaspoon crushed red pepper flakes
    • 6 slices bacon, cut to ½ inch strips
    • 1 large onion, diced
    • 4 cloves garlic, minced
    • 1 cup heavy cream
    • ¼ bunch fresh spinach, washed, with stems removed

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    Heat a stock pot over medium heat.

    Add the Italian sausage and red pepper flakes and cook until well-browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

    Cook the bacon in the same stock pot over medium heat until crisp, about 10 minutes. Drain bacon fat, leaving a few tablespoons of drippings with the bacon in the bottom of the pot.

    Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

    Pour the chicken broth into the pot 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, the cooked sausage, and the beans, and heat well.

    Mix the spinach into the soup just before serving.


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    Skip the cream - the soup is delicious without that extra fat. And in fact the picture doesn't show a creamy broth...

    Wonderful! I was wandering about the fat content of "heavy" cream. I use Non-fat milk only!

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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