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Slow Cooker Zuppa Toscana (Whole30, Paleo, Keto option)

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!
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Appetizer, Main Course, Soup
Cuisine Italian
Servings 4 people


  • 1 Slow Cooker
  • 1 Knife
  • 1 Cutting Board


  • 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


  • 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!
Keyword crockpot, keto, paleo, slow cooker, Whole30