Slow Cooked Zuppa Toscana (Low FODMAP)

20 Minutes prep • 4 1/2 Hours cook • Low FODMAP • Gluten-free • Serves 6-8 • Ok to make ahead: Steps 1-3

This is a delicious twist on the traditional Zuppa Toscana with butternut squash in place of potatoes. The delicate flavor blends perfectly with the rich and creamy broth and it’s delicious with the meat and the kale. This is a hearty and delightful meal. Best of all, it’s dinner all in one bowl! No need for additional dishes on the side.

Ingredients

16 ounces ground pork (or you can substitute ground chicken, or beef)

3/4 teaspoon Kosher salt and 1/2 teaspoon black pepper

2 teaspoons Italian Seasoning (or blend your own with rosemary, thyme, oregano, basil, and marjoram)

6 slices bacon, chopped

1 bunch green onions (green part only), chopped

1 leek (green part only), chopped

4 cups cubed butternut squash

1 teaspoon red pepper flakes

48 ounces low FODMAP chicken broth (I use Whole Foods Organic 365 chicken broth or Gourmend low FODMAP Organic Chicken Broth - use code IBSGC15 for 15% discount)

1 parmesan rind (optional—but adds to the flavor)

4-6 cups kale, chopped

1 cup heavy cream (or substitute full-fat coconut milk)

Directions

(1) Prepare: Peel and chop the butternut squash. Chop the leeks, the green onion greens, the kale, and the bacon.

(2) Cook the sausage: In a skillet sauté the ground meat until starting to brown. Add the salt and pepper and Italian seasoning and cook until it’s browned through. Place the cooked sausage into a slow cooker.

(3) Cook the bacon: In the same skillet cook the bacon until crispy.  Drain the bacon on a paper towel. Remove 1/2 cup of the bacon and put the remaining bacon into the slow cooker.

(4) Cook the leek greens: In the same pan cook the leek greens and green onion greens until softened and add to the slow cooker.

(5) Add the remaining ingredients: Add the butternut squash, red pepper flakes, salt, pepper, chicken broth, and water to the slow cooker.

(6) Cook: Cook on high for 4 hours. After 4 hours add the heavy cream and kale to the crock pot and stir to combine. Cook another 30 minutes or until the kale is tender.

(5) Plate and serve: Serve a generous portion in each bowl with grated Parmesan cheese and a sprinkle of the reserved bacon.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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