Low FODMAP Garlic + Onion Free Zuppa Toscana
Slow cooker soups and stews are going to be blowing up my site this season I can just feel it! If I could eat soup for every meal I totally would but sadly my husband never seems to find them filling enough unless I really load them up with proteins and veggies. This week, I wanted a simple, hands off dinner that I could literally just set and forget and after a very inspiring trip to the farmer's market, I decided to make garlic + onion free low FODMAP Zuppa Toscana, a super simple yet hearty soup that I knew would satisfy my husband enough to eat for dinner.
Meal prepping is back in full swing but it's also still pretty nice out so this garlic + onion free low FODMAP Zuppa Toscana was the perfect choice because I was able to prep all the ingredients in just under 20 minutes, toss everything into my slow cooker and head out for a hike with a friend and our pups. Even I need a break from the kitchen sometimes you guys!
I find that being on the low FODMAP diet, especially during the elimination phase, having a handful of great slow cooker and sheet pan meals to refer back to when you're feeling uninspired is totally key. When I first began the low FODMAP diet, that was truly all I ate! Now, I'm making it a point to resurface many of those recipes to share with you here so you never feel hungry or uninspired!
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images on Facebook and Instagram so I can see how your creation turned out!
Low FODMAP Garlic + Onion Free Zuppa Toscana
Recipe details
Ingredients
- 4 nitrate free pork sausage links
- 3 medium red potatoes
- 2 cups rainbow chard greens (or kale, spinach)
- 1 tbsp garlic infused olive oil
- 2 tsp black pepper
- 1/2 tsp salt
- 2 bay leaves
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tsp red pepper flakes
- 32oz bone broth
- 1 cup non dairy milk
- Garnish with pancetta, fresh Italian parsley, Parmesan
Instructions
- Over medium heat, brown the sausage in a lightly greased frying pan, about 3 minutes on each side.
- Slice sausage into rounds and add to the basin of a slow cooker.
- Dice potatoes, chop greens and add to the slow cooker, tossing around to incorporate with sausage.
- Add all herbs and spices except for bay leaves.
- Pour bone broth over ingredients in the slow cooker stirring to combine herbs + spices.
- Place bay leaves on top (you will remove these post-cooking)
- Cook on low for 8 hours or high for 4 hours.
- Once cooking is complete, add non dairy milk 1/2 cup at a time until desired level of creaminess is met.
- Before serving, brown pancetta in a pan over medium heat and top soup with pancetta, fresh parsley and parmesan cheese.
Tips
- Vegan or Vegetarian? Simply swap the sausage + pancetta for your favorite plant-based friendly substitutes.
Comments
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