Friday, February 17, 2017

Gluten-Free Slow Cooker Zuppa Toscana

I have never had Olive Garden's Zuppa Toscana soup, so I can't compare this recipe to the restaurant's. But I did think the soup looked delicious when I saw the recipe on Pinterest, so that's why I decided to make it the other week.

This was very good - even as leftovers!
Slow cooker dinners are so easy to do, especially when you're home with a baby all day. I work from home twice a week, and I like to try and use the slow cooker on those days because you just throw everything into the slow cooker, set it, and forget it! (And it makes the house smell delicious all day long.)

This recipe comes from The Chunky Chef, and you can find the original recipe here.

But I'm sharing with you a few tips and tweaks that might be helpful.

First, you're supposed to use all Italian sausage. But I had about half a pound of ground turkey and two sweet Italian sausage links in my freezer, so I just cooked both of those up and put them in the soup together. As far as I know, it didn't affect the flavor of the soup at all, and it was a nice way for me to use up stuff we already had instead of going out and buying more meat.

Second, the original recipe suggests using a 7-quart slow cooker, but my 6-quart slow cooker worked just fine.

Third, make sure your chicken stock is gluten-free. I like the Kitchen Basics brand.

Fourth, you'll need to substitute all-purpose gluten-free flour. I like Bob's Red Mill brand.

And yes, the Simply Potatoes diced potatoes and onions are gluten-free! It says it right on the bag! Very convenient.

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