Tuscany soup is a perfect way to take advantage of the potato harvest. Tuscany soup can be prepared in either a crockpot or a dutch oven and tastes best when simmered for three hours. Spicy and thick, but not high in saturated fats like traditional Tuscany soup, my low fat version is also gluten and corn free. Are you worried about artificial ingredients too? This Tuscany soup recipe follows the additive-free Feingold diet.
Ingredients for Low Fat Tuscany soup:
7 links of Amy’s Andouille Chicken Sausage
5-6 large baking potatoes
sprig of fresh kale or fresh parsley to taste.
1 8oz container of gluten-free, all natural vegetable stock
1 small white onion
2 cloves of fresh garlic, peeled and minced
4 cups of water
salt to taste (about a teaspoon is good)
1 tablespoon of arrowroot starch
Directions for Low Fat Tuscany soup:
Thaw out the sausage, cut each piece vertically and carefully remove and discard the skins. Place crumbled bits of sausage filling into a warm oiled skillet and brown for 10-15 minutes. While sausage is browning on medium heat, fill dutch oven or crock pot with water. Peel and dice the potatoes, onion, parsley, and garlic. Add to pot. Bring to a boil. Then add fresh sprigs of kale or parsley.
When sausage is browned, transfer it to the dutch oven or crockpot. Simmer the soup on medium to low heat for 3 hours. You can add arrowroot starch (first mix it with a little cold water to avoid clumping) before serving to thicken the soup if you’d like. If you don’t have any arrowroot starch you can just remove a small spoonful of the soup and blend it, then return it to the pot. This will thicken the soup just as nicely. Serves about 6 adult-sized portions.