Dairy-Free Slow Cooker Zuppa Toscana recipe

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Ingredients

1 tablespoon vegetable oil
8 ounces mild Italian sausage
½ onion, chopped
1 teaspoon garlic, minced
1 quart chicken broth
2 cups water
2 large russet potatoes, quartered lengthwise and thinly sliced
1 pinch dried oregano, or to taste
1 pinch dried basil, or to taste
salt and ground black pepper to taste
2 cups chopped kale
1 (13.5 ounce) can coconut milk

Nutrition Info

268.6 calories
carbohydrate: 21.9 g
cholesterol: 13.5 mg
fat: 17.7 g
fiber: 2.3 g
protein: 7.8 g
saturatedFat: 11.2 g
servingSize: -
sodium: 752 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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