Slow Cooker Zuppa Toscana
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!
Servings: 4 people
Calories: 540kcal
Equipment
- 1 Slow Cooker
- 1 Knife
- 1 Cutting Board
Ingredients
- 1 bunch green curly kale stems removed, leaves chopped
- 4 med-lg potatoes peeled and chopped
- 2 onions chopped
- 5 cloves garlic diced
- 1 lb Italian sausage chopped or broken up
- 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 in the crockpot.
- 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 (make sure to mix it if the fat seperates). Salt to taste, and add red pepper flake to taste if using. Enjoy!
Video
Notes
- Kale: If you're home all day while this cooks, wait to add the kale until the last 10 minutes. This enhances the texture and keeps the color a nice vibrant green,
- Bacon: Want to take it up a notch? Add some cooked chopped bacon!
- Topping: I recently started topping my bowl of soup with parmesan cheese and I love it!
Nutrition
Calories: 540kcal | Carbohydrates: 11g | Protein: 20g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 91mg | Sodium: 2309mg | Potassium: 648mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3260IU | Vitamin C: 39mg | Calcium: 141mg | Iron: 4mg
