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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Recipe Summary

prep:
15 mins
cook:
4 hrs 15 mins
total:
4 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

269 calories; protein 7.8g 16% DV; carbohydrates 21.9g 7% DV; fat 17.7g 27% DV; cholesterol 13.5mg 5% DV; sodium 752mg 30% DV. Full Nutrition
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