Ginger Bok Choy Egg Drop Soup

This Asian inspired soup is just the thing for a light dinner or first course.  If you love Egg Drop Soup, you will love this adaptation that combines the best of Egg Drop and Ginger Bok Choy.  Only a few ingredients are needed, and since it does not require all day simmering you can throw it together after work.  Stir in a beaten egg and rice noodles just before serving and it’s ready to eat!

Since this was a bit different than my usual soups, I wondered how it would turn out, but when Mr. Cucina tasted it and said, “this is great!” I knew the recipe was a keeper!

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4 servings



Heat 1 tsp. sesame oil and 1 tsp. olive oil in a soup pot or Dutch oven.  Mince the garlic and ginger (I used an electric chopper) and add to the pot.  Cook for 30 seconds then add the sliced mushrooms.

Stir until the mushrooms release their liquid, then add the bone broth, 2 tsp. of tamari and 1 tsp. sesame oil (or more, to taste).  Season with salt and pepper and bring to a simmer for 15 minutes.

Trim away the tough, lower part of the Bok choy, then rinse and halve the leaves.  Stir them into the soup to wilt and lower the heat to keep warm.

Cook the rice noodles in a separate pan according to package directions.  Just prior to serving, drizzle the beaten egg into the soup and swirl it around with a whisk.  Add the cooked rice noodles.

Ladle into bowls and serve with Chow Mein noodles for texture (optional), or a simple garnish of green onions if you want to keep it simple.

Notes ♪♫ I love these extra wide rice noodles from A Taste of Thai.  I was able to find them locally, but if not available in your area you can get them here at Amazon.  I use Coconut Aminos in my Asian recipes, but if you are not limiting salt, try Gluten Free Tamari.

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Gluten Free Tuscan Kale Soup

Tuscan Kale Soup, also called Zuppa Toscana is a restaurant favorite.  Made with potatoes, sausage, cannellini beans and (of course) kale, it is a hearty soup that can be a meal in itself.  Most of the ingredients are naturally gluten free, just watch labels on sausage, broth and seasonings.

The recipe makes 6-8 cup size servings or 4 dinner bowl size servings.

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  • 2 strips of bacon
  • 1/2 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 6 oz. gluten free Italian sausage (I used Premio)
  • 3.5 cups gluten free chicken broth
  • 1 tsp. Tuscan seasoning
  • salt and pepper, to taste
  • 1 medium russet potato, peeled and diced
  • 1 bunch of Tuscan kale, ribs and stems removed
  • 15.5 oz. can cannellini beans
  • 2 tbsp. heavy cream
  • grated cheese, for serving


Heat a 4 qt. soup pot on medium low.  Cook the bacon and drain on paper towels.  Crumble and set aside for serving.

Next, remove sausage from casings and cook, breaking up the meat with a spatula.  Drain on paper towels.

Remove all but 1 tbsp. of fat from the pot.  Add the onions and cook for 5 minutes.  Add the garlic, diced potatoes, chicken broth and seasoning.  Simmer 15 minutes.

Drain and rinse the beans.  Add the beans and sausage back to the pot and simmer 5 minutes.

Rinse the kale thoroughly, remove ribs and stems, and tear into small pieces.  Add kale to the pot and simmer 15 minutes more (don’t worry, it will cook down).

Stir the cream in just before serving.  You can leave the soup just like this, or partially puree it with a stick blender.

Ladle into bowls, garnish with crumbled bacon and grated cheese.

Notes ♪♫ Gluten free sausage is widely available today, but it is usually smoked or fully cooked.  When I spotted this fresh Italian sausage from Premio at the market, I knew exactly what I was going to make with it.  Here is a link to the sausage I used in this recipe.  Premio Sweet Italian Sausage 

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Gluten Free Mushroom Soup

Homemade Mushroom Soup is always my first soup of the season.  An annual tradition signaling the end of summer, I make a pot right after Labor Day as our thoughts turn to cooler weather and comfort food.

This soup is the foundation for so many of my favorite winter stews and casseroles.  I keep some on hand in my freezer pantry, for those recipes that call for “a can of”.

Turmeric and saffron give this soup its beautiful golden color!  The recipe is so fast and easy, you can make a batch in under an hour.  I use a combination of mushrooms, such as white button, cremini and shitake. 

You can finish with cream for a Cream of Mushroom soup that is better than any canned.  Puree the soup or leave it chunky, your choice.  It freezes beautifully so make some now to have ready for the holidays!

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Whether you slice the mushrooms yourself or buy them pre-sliced, you will need to give them a good rinse.

Melt butter in a Dutch oven or 4-Quart soup pot.  Sauté the onions and celery in the butter until translucent.

Add all the mushrooms to the pot. 

Continue cooking over medium heat until the mushrooms release their liquid.

Have the chicken broth ready and stir in the flour.  It will immediately begin to thicken. 

Slowly stream in the chicken broth, stirring constantly so the flour doesn’t clump.  Add the salt, pepper, turmeric and saffron. 

Simmer 15 minutes then remove from heat.  Soup can be prepared ahead and frozen up to this point.

Here it is after cooling down for an hour or so.

I ladle the soup into freezer containers, about 1-1/2 cups each.

Notes ♪♫ If you plan to freeze the soup, I recommend not adding cream at this point.  For Cream of Mushroom Soup, drizzle in cream or half and half just before serving.

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Gluten Free Cabbage Soup

Another St. Patrick’s Day has come and gone, and I still have some cabbage in the refrigerator.  And since the Corned Beef dinner is a once a year occasion at our house, I wanted to make something healthy to use up what’s left of the cabbage.

This soup contains a whopping 8 cups of shredded cabbage (1/2 head) and it is packed with flavor.  Along with the cabbage, I made this soup with ingredients from my pantry.  I had diced tomatoes, beef stock and bouillon, carrots, celery and onions.  Also, the last container of frozen turkey stock from last Thanksgiving, about 2 cups.

The first ingredient in the list may surprise you, but it was all part of the “use it up” nature of this recipe!

Need more ideas to use up that cabbage?  Check out my Asian Chicken and Cabbage, a healthy and delicious stir fry dinner.

The Lazy Gastronome


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Use a 4 quart soup pot or Dutch oven.  Begin by browning the diced sausage in a little olive oil.

Dice the carrots, celery and onion and add to the pot.  Cook for 5 minutes, stirring frequently.  Add the diced tomatoes with their juice.

Now stir in the stock, sage, thyme, pepper flakes and bouillon.

Bring to a low simmer, add all of the cabbage, cover and cook on low for 3 hours.

Stir every half hour and add more stock (or water) if needed.  Soup is done when the cabbage is tender.  Cook the soup pasta according to the package directions and add to the pot.

This is a hearty and filling soup that can be a great first course or a meal by itself!  Serve with gluten free bread or dinner rolls.

Notes ♪♫ Although many recipes for Cabbage Soup use ground beef, I did not have any on hand.  A quick search of the freezer and I found some gluten free Linguica sausage.  Wow, what a happy accident!  This was an incredibly flavorful soup with some nice heat from the sausage.  I’ll make it this way from now on!

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Gluten Free Venus de Milo Soup

Update: I first wrote this post about Venus De Milo Soup in 2019.  I was so sad to read about the closing of this iconic venue in 2020, another casualty of the COVID pandemic.  Although their banquet facility has ceased operations, their famous soup lives on as part of a take-out only foods venture.  I hope you will enjoy my gluten free makeover of this old New England recipe!

Founded in 1959, the Venus de Milo was an iconic restaurant and banquet facility located in Swansea, Massachusetts.  For decades, it was a venue for countless weddings, Christmas parties and other celebrations.  My high school prom was held there, almost 50 years ago! 😲

Venus de Milo Soup is a beloved New England tradition, and its popularity has endured over the decades.  Copycat recipes abound for this easy to prepare soup.  My mother had one in her recipe box, and today it is all over the internet.

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Although it is made with common pantry ingredients, a couple of challenges came up as I started with the original recipe.  Two of the ingredients contained gluten, and I needed to find substitutions.

First, a packet of Lipton Onion Soup Mix.  Back in the day, this was a go-to ingredient for so many recipes!  When I was first diagnosed with Celiac Disease, I could not find a gluten free replacement, so I made my own mix.  Now, just a few years later how things have changed!  A quick web search turns up more than a few alternatives.  Go ahead and add one to your shopping list or do what I did.  Stir together this easy blend that contains no flour or added salt!

Next, the original soup was made with Orzo pasta.  I wanted a gluten free soup pasta that looked like orzo, but again, when I first posted this recipe I could not find a gluten free substitute.  Now, just a few years later I was able to order this gluten free orzo from Delallo made from corn and rice flour.  I also spotted this gluten free orzo from Jovial, made with cassava flour.  Or you can try my original choice for this recipe, RightRice.  It was brand new on the shelves in 2019 and has since become a part of my gluten free pantry.

Once I had gathered my ingredients, this soup came together in about 45 minutes.  Like any soup, it is better and thicker the next day.  We had several meals from this pot of soup, and it brought back so many great memories!



  • 1 tbsp. olive oil
  • 1 lb. lean ground beef
  • 2 celery stalks, diced
  • salt and pepper to taste
  • 14.5 oz. canned tomatoes (whole, diced, crushed, sauce… use what you have)
  • 1 tsp. sugar
  • 16 oz. bag frozen mixed vegetables (peas, carrots, corn and green beans)
  • 12 oz. beef stock
  • 2 cups beef or chicken broth (or use water)
  • 1 cup (uncooked) gluten free orzo pasta
  • 1 ladle of reserved pasta water


Stir together the first 7 ingredients for the onion soup mix replacement (or use a purchased mix).

In a 4 qt. soup pot or Dutch oven, brown the meat in 1 tbsp. olive oil, breaking it up with a spatula.  Season with salt and pepper.  Continue until the meat is completely browned, then stir in the onion soup mixture.

Add the celery, tomatoes and the mixed vegetables (it’s ok to throw them in frozen).

Next add the stock and all of the broth.  This recipe is very forgiving.  You can use all broth, or all water if you wish for a total of 3-1/2 cups liquid.  Bring to a boil then reduce heat to a low simmer.  Cover and cook for 30 minutes.

Next cook the pasta in lightly salted water.  I do not recommend adding the dry pasta directly into the soup.  Here’s why.

Some gluten free pastas, especially those made with corn flour will release a huge amount of starch into the water when cooked, and it can be a gummy mess.  Don’t worry though, it’s delicious!  Just cook the pasta separately and rinse it under warm water before adding to the soup.

If the soup needs thickening, you can reserve a bit of that starchy water and add it to the pot.  Stir it up and do a final taste, adding more salt or pepper as needed.

Let it sit for 2 hours before mealtime (soup will thicken), then just warm it up before serving.

This hearty soup is a meal in itself.  Perfect for cold winter nights, serve with grated cheese and a few slices of crusty gluten free bread.

Notes: ♪Soups are notorious for containing high levels of salt.  If you are a low sodium household, always start your recipes with ingredients that have no added salt.  For example, choose unsalted broth, tomatoes, and bouillon.  It’s easy to add a little sea salt in at the end to bring out the flavor.

Original post 3/04/2019                                                                Updated 2/16/2022

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Gluten Free Italian Wedding Soup

This soup takes me back more than 60 years, to my Italian grandmother’s kitchen.  As a child, she would make this for me all the time.  So many little meatballs!  I was only nine years old when she passed away, but the flavors of this soup are etched in my mind.

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Of course, those tiny meatballs are the star of the recipe.  My younger self most definitely did not appreciate the love that went into making them!  Those tender little bites are what I remember best, so for my gluten free recreation I used ground veal.  Just one taste and I knew I had made the right choice!

Note ♪ If ground veal is not available, substitute ground beef, pork, turkey, etc.

Believe it or not, there were only 2 ingredient swaps needed to make Italian Wedding Soup gluten free.  First, the breadcrumbs.  I am a big fan of Aleia’s gluten free seasoned breadcrumbs, and they were perfect in the meatballs.  Second, the soup pasta.  I was thrilled to find Gluten Free Acini de Pepe at Bella Italia Food Store this year.  It is close to the pastina shape that my grandmother would have used, and you really can’t tell that it’s gluten free!


For the Meatballs
For the Soup
  • 3 medium carrots, peeled and diced
  • 4 celery stalks, trimmed and diced
  • 1 medium sweet onion, diced
  • 3 garlic cloves, minced
  • olive oil
  • 32 oz. carton gluten free chicken broth
  • 2 cups chicken or turkey stock
  • 6 oz. gluten free soup pasta
  • 6 oz. bag baby spinach
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • salt and pepper to taste
  • grated parmesan for serving


Combine the first 5 meatball ingredients (everything but the olive oil) in a bowl and mix well with your hands.

Use a half teaspoon to form tiny little meatballs, about 3/4″ diameter.  Roll them between your palms and set them on a plate or sheet of waxed paper.

Heat a nonstick skillet with a little olive oil and brown the meatballs for just a few minutes over medium low heat.  Don’t crowd the pan, cook the meatballs in batches if needed.

Use a slotted spoon to scoop out the meatballs and drain them on a plate lined with paper towels.

Note ♪ You can prepare the soup up to this point the night before, just refrigerate the meatballs and continue with the recipe when ready.

For the soup, add the onions, celery and carrots to a soup pot with a little olive oil.  Stir until the veggies begin to release their liquid, then add the garlic and cook one minute longer.

Add the broth, stock and seasonings.  Cover and simmer on low for 45 minutes.  Cook the pasta separately, according to package directions.

Turn off the heat.  Add the baby spinach and stir to wilt.

Return the meatballs to the pot to warm through.

Drain and rinse the pasta under warm water and add it to the soup.

I find that gluten free soup pasta can be gummy, so it is best cooked separately, drained and rinsed to remove some of that starch.

Serve with finely grated cheese, use the good stuff!

This soup was just the thing for a cold winter evening!  It would be a wonderful first course for a holiday dinner.

Friends, I hope you enjoyed this post!  I know that my grandmother would be so pleased that I made this soup in her memory.

My Grandmother Caterina and I, 1960

Be sure and check out some of my other Gluten Free Soups as well as some helpful links on where to find Gluten Free Soup Pasta.

Notes ♪♫ In some recipes for Italian Wedding Soup, the raw meatballs are dropped right into the soup.  I like the extra flavor you get from browning, and it removes some of the fat at the same time.

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New Year’s Day Lentil Soup

It is an Italian tradition to ring in the New Year with Lentil Soup.  Lentils symbolize coins and represent good luck and prosperity!

The base of this soup is often made with the ham bone that is leftover from Christmas dinner.  But what if you didn’t cook a ham?  We decided to forego the Spiral Ham this year in favor of a pork roast.  Ham is high in sodium and we did not want to be eating it for days.

So for this soup, I decided to go a different route, back to our Thanksgiving dinner when I made several containers of rich, golden Turkey Stock.  I added some finely chopped ham steak at the end and it came out delicious!

Best of all, this soup has no pasta and most of the ingredients are naturally gluten free!  Happy New Year and Buon Anno from My Gluten Free Cucina!

6-8 Servings

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  • 1 medium sweet onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • olive oil
  • 2 cups gluten free beef broth
  • 2 cups gluten free chicken or vegetable broth (I used one of each)
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1 bay leaf
  • ground pepper
  • 1-1/2 cups of homemade stock (turkey, chicken, or ham)
  • 16 oz. bag green lentils
  • 8 oz. boneless smoked ham steak


Prep the veggies and dice them all the same size.  Heat olive oil in a 4 qt. soup pot.  Add the veggies and stir to coat with oil.  Cook for 5 minutes until they begin to soften.

Add the broth, stock and seasonings.  Bring to a simmer.

Thoroughly rinse and inspect the lentils, taking care to pick out any odd grains (like barley) that may have snuck in.

Add the lentils to the pot, cover and simmer on low heat for 45 minutes.

Partially puree the soup with a stick blender.  Be sure to pull out the bay leaf first!  Chop the ham into fine dice and add to the soup at the end of cooking (the ham should be fully cooked).

This soup is stick to your ribs thick!  If you would like to thin it out a bit, you can add more broth.

Notes ♪♫ Notice I don’t list salt in the ingredients?  We are limiting salt in our diets, and I used unsalted ingredients (including the broth) all the way through except for the ham.  That 8 oz. ham steak has 1893 grams of salt ????, more than enough to flavor an entire pot of soup!  And just to put it in perspective, we will have 8 servings from this pot, so that is 237 grams per serving.  Whew!  Of course, if salt is not an issue you can make a stock from your leftover ham bone, it’s a great way to use up every bit of goodness from that holiday meal!

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Gluten Free Turkey Mushroom Soup

Turkey Mushroom Soup is on the menu at our house this week!  The base for this soup is a delicious stock that I make every year with the remnants of our Thanksgiving turkey.  This rich, golden goodness adds great depth of flavor to soups and stews.  Check out this link to see how easy it is to make your own delicious, gluten free stock.

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  • 2 cups homemade turkey stock
  • 6 cups turkey or chicken broth, homemade or store bought
  • 1 medium sweet onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 tbsp. olive oil, divided
  • 2 garlic cloves, minced
  • 1/2 tsp. thyme
  • 1/2 tsp. sage
  • salt and fresh ground pepper
  • pinch of saffron threads
  • 1 pkg. cremini or white button mushrooms, sliced
  • 2 cups leftover diced turkey or chicken, reserved from another meal
  • 1 cup uncooked wild rice blend


Like many soups, this one begins with a Mirepoix, a combination of onion, celery and carrots.

Place a 4-quart stock pot over medium heat with 1 tbsp. olive oil.  Add the carrots, onion and celery and cook for several minutes, stirring occasionally.  Season with salt and pepper.  Add the garlic, stir and cook 1 minute.

Add the stock, broth, herbs and seasonings.  Bring to a boil and then simmer, covered on low heat for 1 hour.

While the soup simmers, cook the rice according to package directions.

Slice the mushrooms and sauté in the remaining tbsp. olive oil.  Add to the pot during the last 15 minutes of cooking.

Turn the heat down to low.  Add the cooked rice to the pot, along with the reserved turkey or chicken.

Stir well and warm over low heat until rice and turkey are heated through (do not boil once the meat has been added or it will shred).

I have made this recipe several times now and everyone loves it.  In fact, it is now a winter tradition.  So, the next time you roast a turkey, be sure to save the bones for stock and put aside some leftover meat for this rich hearty soup!

Notes ♪♫ Is there a difference between stock and broth?  Yes, there is!  A broth is made with meat and/or vegetables simmered together.  A stock on the other hand always begins with the bones, usually roasted first and then simmered low and slow until every bit of goodness is extracted.  Broth is a clear liquid, while stock has a thick, gelatinous consistency.  Learn more here.

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Gluten Free Pasta e Fagioli

Today I’m making Pasta e Fagioli, a favorite on the menu of Italian restaurants everywhere.  Of course, for those of us with Celiac disease, ordering any type of soup at a restaurant is not an option, or at best a roll of the dice.  Luckily, most soups are easy to recreate at home!  Especially when most of the ingredients are naturally gluten free, just be sure and check the labels!  And as I always say, don’t shy away from cooking with beans.  The Navy beans that I used in this soup are especially easy to work with and always turn out great.  You can of course use canned beans, I won’t tell!

8 – 10 Servings

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  • 1 cup (dry) Navy beans
  • 2 gluten free Italian sausage links
  • 3/4 cup sweet onion, finely chopped
  • 3/4 cup celery, finely chopped
  • 3/4 cup carrot, finely chopped
  • 4 garlic cloves, minced
  • 2-3 tbsp. olive oil
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1/2 cup white wine (optional but good)
  • 1 can (14.5 oz.) gluten free diced tomatoes, pulsed in chopper
  • 3 cups gluten free beef stock
  • 1-1/2 cups gluten free chicken stock
  • 1 cup gluten free Ditalini pasta


Start the soup the night before, by soaking the navy beans overnight. Always look them over for any foreign material (i.e. errant grains that may sneak in or even a pebble!).  I also rinse them in a colander under cold water to minimize any trace gluten residue, then place in a small sauce pan with cold water, cover and let them stand until morning.  The next day, drain and rinse again, then return to a clean pot.

Add cold water, cover and place on a very low simmer for 2 hours.

Next, get the other ingredients ready.  We’ll be making a Soffritto (a flavor base composed of sautéed carrots, celery, and onion that forms the foundation of so many Italian recipes), so the veggies need to be finely minced.  I used my electric chopper to make the prep work super fast and easy.

I used about 1/2 of a medium sweet onion, 3 med stalks of celery and 1 large carrot.  You will have about 3/4 cup of each, don’t worry, it doesn’t have to be precise 😉  Mince the garlic and set aside.

In a stock pot or Dutch oven, heat 2 tbsp. of olive oil.  Remove casings from the sausage and add to the pot.  I used Open Nature Italian Chicken Sausage.  Brown the sausage then cut into pieces and continue cooking through, about 3 minutes.

Remove sausage from the pan, reserving any leftover oil.  Cool slightly and add to the chopper.  Pulse a few times to break up the meat.

In the same pan, add another tbsp. of olive oil and 1/4 tsp. red pepper flakes.  Stir 30 seconds to intensify their flavor.

Next add the minced garlic, stir and cook for 1 minute.

Now add the carrots, celery and onion to make the Soffritto.  Stir frequently for 2 minutes, you will see the veggies begin to break down and release their liquid.

Add back the chopped sausage along with the white wine (if using).  Stir together and cook 2 minutes.

Place the diced tomatoes in the chopper and pulse a few times.  Stir the tomatoes into the pot, along with the beef stock, chicken stock, sage and thyme.

Add the drained, cooked beans.  Cover and simmer on low heat for 45-60 minutes.

Finally, cook the Ditalini separately in salted water, drain and add to the soup.  (Note, you may see recipes where the pasta is cooked directly in the soup, but I find that gluten free pasta works best when cooked separately.)

Garnish with parsley and serve with grated cheese (optional) and a thick slice of gluten free bread.

Notes: ♪♫ I was especially happy to find Le Veneziane Gluten Free Ditalini pasta, traditionally used in this soup.  You can use any small, gluten free pasta or break up any gluten free pasta into small pieces.

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Gluten Free Spring Onion Soup

Spring Onions have arrived at the market, and with them the promise of warm weather and sun filled days ahead.  Once a year, I will indulge and purchase a few to make my last soup of the season, before we head into summer.

Spring Onions are sold in bundles like this one with the greens attached.  You can see that the young bulbs have not yet developed their dry, papery skins.  When you get home, you might be inclined to chop off the greens and discard them.  Don’t!  They are incredibly aromatic and will add a nice, savory kick to your soup stock.

This recipe is vegetarian, but you could add meat if you like.  Beans would also be a great addition!


  • 3 spring onions sliced and quartered, greens reserved
  • 4 carrots, sliced into half moons
  • 4 celery stalks, sliced
  • 3 garlic cloves, minced
  • 14 oz. can diced tomatoes
  • salt and pepper to taste
  • 1 tsp. thyme
  • 1/2 tsp. sage
  • 1/2 tsp. turmeric
  • 8 oz. gluten free pasta


Remove the greens from the onions, wash them and place in a stock pot. Add water to cover.  You can also throw in the tops of your celery stalks if you like, they too are aromatic and will add more flavor to the base of the soup.

After a 45 minute simmer, the greens have given up all of their goodness and can be removed and discarded.

Next slice and quarter the onion bulbs and add them to the pot along with the carrots, celery and garlic.  You should have about 6 cups total veggies.

Season with salt and pepper to taste and add the sage, thyme and turmeric.  Stir in the canned tomatoes with their juices.  Simmer 1 hour.

When the soup is ready, add the uncooked gluten free pasta directly into the pot.  It will absorb liquid as it cooks and thicken the broth nicely.  Simmer 5 more minutes or until the pasta is cooked through.  A garnish of chives and it’s ready to serve.

Simple ingredients, with a vibrant burst of spring flavor.

Notes ♪♫ I used Veneziane gluten free Ditalini in this recipe.  Finding gluten free soup pasta is always a challenge, but luckily this brand is available to me locally.  If you can’t find it, don’t hesitate to improvise with larger gluten free pasta shapes like elbows or shells.  You can even use broken lasagna noodles in a pinch!

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