Slow Cooker Zuppa Toscana Recipe

Introduction

Slow Cooker Zuppa Toscana is a comforting, hearty soup perfect for chilly days. Packed with tender potatoes, savory Italian sausage, and nutritious kale, this easy recipe slowly simmers to develop rich, satisfying flavors with minimal effort.

Ingredients

• 1 bunch green curly kale
• 4 medium to large potatoes (or 1 head of cauliflower for keto)
• 2 onions
• 5 cloves garlic
• 1 lb Italian sausage (sweet or hot)
• 4 cups chicken broth
• ½ can full-fat coconut milk, mixed
• Salt to taste
• Red pepper flakes (optional)

Instructions

1. Step 1: Rinse and chop the kale, removing the stems. Place the kale in the slow cooker.
2. Step 2: Chop the potatoes, onions, and garlic, then layer them over the kale.
3. Step 3: Break up or slice the Italian sausage and add it on top of the vegetables.
4. Step 4: Pour in the chicken broth, cover with the lid, and cook on low for 7-8 hours or on high for 4 hours until the potatoes are soft and the sausage reaches an internal temperature of 165°F.
5. Step 5: Stir in the coconut milk and season with salt to taste. Add red pepper flakes if desired for some heat. Serve warm and enjoy.

Tips & Variations

• For a lower-carb version, substitute the potatoes with cauliflower florets.
• Using full-fat coconut milk adds creaminess while keeping the soup dairy-free.
• Adjust red pepper flakes according to your preferred spice level.
• Brown the sausage before adding to deepen the flavor, though this step is optional.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The soup may thicken after refrigeration; add a splash of broth or water when reheating to reach the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen kale instead of fresh?

Yes, frozen kale works well. Add it directly to the slow cooker without thawing, but reduce the cooking time slightly to prevent overcooking.

Is it necessary to use coconut milk?

No, coconut milk adds creaminess and a subtle flavor, but you can substitute with heavy cream or omit it altogether for a lighter soup.

Slow Cooker Zuppa Toscana Recipe

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A comforting and hearty Slow Cooker Zuppa Toscana that blends tender kale, creamy potatoes, savory Italian sausage, and a touch of coconut milk for a creamy, flavorful soup perfect for any chilly day.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 7 hours 30 minutes
• Total Time: 7 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 1 bunch green curly kale, rinsed and chopped (stems removed)
• 4 medium-large potatoes, peeled and chopped (or 1 head cauliflower for keto option)
• 2 onions, chopped
• 5 cloves garlic, minced

Meat

• 1 lb Italian sausage, sweet or hot, broken up or sliced

Liquids & Seasonings

• 4 cups chicken broth
• ½ can full-fat coconut milk, mixed
• Salt, to taste
• Red pepper flakes, optional, to taste

Instructions

1. Prepare the Vegetables: Rinse the kale thoroughly and chop it, removing the tough stems to ensure tender bites. Place the kale at the bottom of the slow cooker.
2. Chop Potatoes, Onions, and Garlic: Peel and chop the potatoes into bite-sized pieces. Chop the onions and mince the garlic cloves. Layer these vegetables evenly over the kale in the slow cooker.
3. Add the Sausage: Break up or slice the Italian sausage and place it evenly on top of the vegetables for even cooking and flavor distribution.
4. Pour in the Broth: Carefully pour 4 cups of chicken broth over the sausage and vegetables to provide the base for the soup.
5. Slow Cook the Soup: Cover the slow cooker with its lid and cook on low heat for 7-8 hours or on high heat for about 4 hours. The soup is ready when the potatoes are tender and the sausage reaches an internal temperature of 165°F (74°C).
6. Finish with Coconut Milk and Seasoning: Stir in the half can of full-fat coconut milk to add creaminess. Season with salt to taste and, if desired, add red pepper flakes for a hint of heat. Stir well and serve warm.

Notes

• For a keto-friendly version, substitute the potatoes with a head of cauliflower.
• You can use either sweet or hot Italian sausage depending on your preferred spice level.
• Be sure to check that the sausage is fully cooked to an internal temperature of 165°F to ensure food safety.
• Adjust salt and red pepper flakes to your taste preference.
• Using full-fat coconut milk adds a rich, creamy texture without dairy.
• For added texture and flavor, consider garnishing with grated Parmesan or crispy bacon bits before serving (optional).

Keywords: slow cooker soup, Zuppa Toscana, Italian sausage soup, kale soup, creamy soup, gluten free, coconut milk soup