Slow cooker Zuppa Toscana is a favorite cold weather soup! It's creamy and comforting, and tastes very much like the version at Olive Garden. The best part? It's literally the easiest version you'll find on the internet!
Want to make it ASAP instead of the crockpot? Click here for the stovetop version of Whole30 Zuppa Toscana!
Needed Ingredients for Slow Cooker 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
- ½ 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.
Substitutions and Variations
- Try a red onion instead of a regular yellow one.
- This version is dairy free, but if you tolerate dairy, you can use dairy milk instead of the coconut milk.
- Try a chicken sausage instead of the Italian!
- Use frozen kale to make this soup even easier!
- If you'd like to make a Keto Version, swap in cauliflower for the potatoes, and swap green onions for the onion.
How to Make
Start by prepping the kale, potatoes, and garlic. Place them inside the crockpot along with the broth and sausage.
Close the lid and cook for 7-8 hours on low or 3-4 hours on low.
When it's finished, turn off the slow cooker and shake a can of coconut milk well and pour in half the of the milk into the crockpot, and mix. Add salt and red pepper flakes if desired to taste, and serve!
Tip 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!
I want to throw everything in, walk away and do something else, then come back to a finished (or mostly finished) meal.
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.
Serving Suggestions
- Raspberry Kale Salad
- Strawberry Goat Cheese Salad
- Crusty Bread
- Sourdough Bread
- Breadsticks
Storage and Freezing Instructions
To store any leftovers, seal them in an airtight container and place in the fridge for up to 3 days. Reheat on the stove top in a saucepan on medium heat until the desired temperature is reached.
You can freeze Zuppa Toscana as well! Let the soup come to room temperature first then place it in freezer bags or mason jars (leaving room for it to expand) then place in the freezer for up to 3 months.
To thaw, place the bags or jars in the fridge 24 hours prior to eating. Then use the stove top reheating instructions above!
Recipe FAQ's
Stored properly in the fridge, this soup will last up to 3 days!
If you'd like a thicker soup, add in some potato starch! Follow the directions on the package, typically mixing it with water into a roux before adding it to the soup.
You can omit the kale or swap it with spinach or the like. It just won't be as tradtional anymore.
Yes, it's naturally gluten free! For any packaged ingredients such as the broth and sausage, it's always a good practice to double check the ingredient list just incase something sneaky gets by! However broth and Italian sausage are almost always gluten free.
I prefer mild Italian sausage! You can do chicken sausage or hot sausage.
Ground sausage is also the easiest, but you can absolutely get sausage links and chop them up too!
Slow Cooker Zuppa Toscana
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
- ½ 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 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.
Also feel free to share a photo and tag me @thecleanhappylife on Instagram!
Paulette says
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!
Rachel Rivera says
Perfect day for it then! So yummy, and kid approved too! lol