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Dairy-Free Slow Cooker Zuppa Toscana

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"This slow-cooker zuppa Toscana made with Italian sausage and coconut milk is perfect for those that can't have dairy."
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4 h 30 m servings 269
Original recipe yields 8 servings


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  1. Place oil in a medium-sized pan and warm over medium-high heat. Add sausage and cook until browned and crumbly, 5 to 7 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more. Transfer mixture to a slow cooker.
  2. Add broth, water, and potatoes to the slow cooker. Season with oregano, basil, salt, and pepper. Cover and cook on High power for 4 to 6 hours.
  3. Add kale to the soup in the slow cooker and let wilt slightly, about 5 minutes. Stir in coconut milk.


  • Cook's Note:
  • If you are able to eat dairy, you can top your soup with Parmesan cheese.

Nutrition Facts

Per Serving: 269 calories; 17.7 21.9 7.8 13 752 Full nutrition

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