Slow cooker Zuppa Toscana is one of my favorite soups to make while doing a Whole30! It’s creamy and comforting, and tastes very much like the real deal. The best part? It’s literally the easiest version you’ll find on the internet!
Want to make it ASAP instead of leaving it to cook while you’re out? Click here for the stovetop version!
Needed Ingredients for Crockpot Zuppa Toscana
Like I said, this is the easiest version you’ll find on the internet! A lot of Whole30 versions require you to make your own sausage, upping the ingredient list, and thickening it with grain free flours, also upping the ingredient list and time prepping.
This meal has less than 10 ingredients!
- 1 bunch green kale
- 4 medium to large potatoes
- 2 medium onions
- 5 cloves of garlic
- 1 lb. Italian sausage
- 4 cups of broth
- 1/2 can of coconut milk
- salt to taste
- red pepper flakes (optional)
When it comes to choosing the kale, traditionally green curly kale is used. However, you’ll get the same results if you use dino kale or purple curly kale!
For the coconut milk, be sure to use the full fat coconut milk. You may need to thoroughly mix the contents of the can first, as the fat tends to become solid and separate.
Tips for Slow Cooker Zuppa Toscana Soup
Many recipes will have you slow cook the meat and potatoes and add the kale toward the end. While you can certainly do that and it does add a nice texture, to be honest if I’m making a slow cooker recipe, I don’t want any extra steps when its finished!
In my opinion the best part of a slow cooker is that I can put it on, be away all day, and come home and eat! It’s perfect to come home to after a busy day at work or a morning at church. I’d just rather not have to come home and have to finish it if it could already be finished.
That’s why in this Whole30 slow cooker Zuppa Toscana I slow cook the kale the entire time rather than come home, wash and chop the kale, then add it and stir so it can wilt.
Literally all you have to do when you come home is pour in half a can of coconut milk. That’s it!
You technically put the coconut milk in early as well, however if you do the fat will separate and have a curdled appearance, though nothing is wrong with it and it tastes fine.
How long does healthy Zuppa Toscana last?
I recommend trying to eat it within 3 days. Broth and meats can start to spoil longer than that.
Does Dairy Free Zuppa Toscana Soup Freeze well?
Yes you can freeze Zuppa Toscana soup! As with most things, the texture may change a bit, but nothing too crazy. Freeze it either in a large plastic (reusable is better!) bag, or in mason jars.`
If you’re making it with the purpose of freezing, some people do suggest to add the kale in when you heat it to serve. Again, I’d prefer to have it all ready, but do what you prefer.
Is Whole30 Zuppa Toscana Gluten Free?
Yes it is! Whole30 requires that all foods be free from gluten, grains, dairy, and legumes. Therefore, this Italian soup is Gluten free. It’s also a dairy free Zuppa toscana!
Wondering what foods are Whole30 Compatible? Check out this post here!
What type of sausage to use for Crockpot Whole30 Zuppa Toscana
You can use either sweet or hot Italian sausage. It can be difficult to find a Whole30 compatible sausage, but it is doable!
If you live near Shoprite, their store brand has so far, always been Whole30 compatible. Always check the label to be sure, as you never know when a company will change their recipe.
If you want more options, check out the official Whole30 list of approved brands here.
What Makes this Slow Cooker Zuppa Toscana so Good?
Two reasons: the flavor and the ease of making it!
The Italian sausage flavors the meal so well, and the kale and potatoes are a perfect complement. The coconut milk adds a perfectly balanced sweetness and creaminess, that isn’t overpowering at all!
I’ve already gone over how easy it is to make, it has very little prep and it’s done and ready when you come home!
Variation for Keto Zuppa Toscana
Yes you can make a keto Zuppa Toscana soup in the slow cooker: simply swap the potatoes out for 1 head of cauliflower!
If you are very strict on your carb intake, either completely omit the onions or only use one.
Paleo Slow Cooker Zuppa Toscana Soup Recipe
Slow Cooker Zuppa Toscana (Whole30, Paleo, Keto option)
Equipment
- 1 Slow Cooker
- 1 Knife
- 1 Cutting Board
Ingredients
- 1 bunch green curly kale
- 4 med-lg potatoes If keto, swap with 1 head of cauliflower
- 2 onions
- 5 cloves garlic
- 1 lb Italian sausage sweet or hot
- 4 cups chicken broth
- 1/2 can coconut milk full fat, mixed.
- salt to taste
- red pepper flakes optional
Instructions
- Rinse and chop the kale, removing the stems. Place in the crockpot.
- Chop the potatoes, onions, and garlic, then place over the kale.
- Break up or slice the Italian sausage, and place on top.
- Pour in the broth.
- Close the lid and cook on low for 7-8 hours, or high for 4 hours. It's done when the potatoes are soft and the meat registers an internal degree of 165F degrees.
- Mix in the coconut milk. Salt to taste, and add red pepper flake to taste if using. Enjoy!
Video
More Whole30 Soup Recipes to Try
Did you try this crockpot Italian soup? Please let me know your thoughts by way of a review below! I love hearing your feedback.
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I’ve got a snow day here and some leftover kale to use up. Going to get this in the crockpot, perfect day for it!
Perfect day for it then! So yummy, and kid approved too! lol