Zuppa Toscana GF DF
Gluten Free Dairy Free
Back before I knew I was sensitive to gluten, I was addicted to Olive Garden’s Soup, Salad and Breadsticks meal. If I ever had an opportunity to eat there, I would. Now, this was back in my early 20’s when money was tighter and my knowledge of cooking was limited, at best. But, one thing that stuck with me from those days was my love of Zuppa Toscana. I spent year wondering if I would ever get to eat it again. Fast forward 10 years, I have a son with a dairy allergy and I all of a sudden have a craving for all things dairy. Must, be the whole can’t have it thing, right?
Well there is one thing I know for sure, can’t is word that will motivate me like no other! I thought about it for awhile and then it came to me and it was far more simple than I was making it in my mind. I had the perfect plan and it is GOOD!
Ingredients 2 cups Unsweetened Cashew Milk
1 quart bone broth (I make my own but you can by a box at the store)
1 lb italian sausage ( pastured grass fed if possible)
5 medium red potatoes chopped and halved
1-2 cloves minced garlic (Used pre minced to save time)
1 yellow onion chopped
1 hand full fresh spinach leaves
Salt and pepper to tastes
Brown Sausage, add all other ingredients and simmer on medium heat until potatoes are soft. ENJOY!
Throw all items in instapot for one hour. ENJOY
Brown sausage, add all ingredients to slow cooker. Cook on low 8 hours or on high for 4 hours. Enjoy!