This Slow Cooker Zuppa Toscana is a creamy sausage, kale and potato soup made with coconut milk and chicken broth for an easy, cozy dinner.
Italian sausage, tender potatoes and kale simmer in a creamy broth made with chicken broth and coconut milk instead of heavy cream. The coconut milk keeps it rich and creamy without changing the flavor too much, and I love that I can throw everything in the Crock Pot and let it do its thing.
I’ve always loved Zuppa Toscana; it’s creamy, cozy, and one of those soups that feels like a full meal in a bowl. My version is inspired by the Olive Garden classic, but made in the slow cooker for an easy dinner at home.
I like to serve this sausage kale potato soup with crusty bread for dipping, and sometimes my Italian Chopped Salad – and dinner is done.
ingredients for this soup
This slow cooker potato soup uses coconut milk instead of heavy cream, but you won’t taste coconut in the finished soup. It blends right into the broth and gives the soup that classic creamy texture. Even my husband, who is not dairy-free, loves this version, which makes it a regular in our dinner rotation.
Prefer heavy cream? You can absolutely use heavy cream instead of coconut milk. Swap it 1:1 for an equally rich and creamy Zuppa Toscana copycat.
I also like to add bacon for extra savory flavor and a crispy garnish when serving, but it’s completely optional.
how to make potato soup (in the slow cooker)
This dairy free zuppa toscana takes no time at all. I like to sauté the aromatics (diced onion and garlic) with ground Italian sausage, before dumping into the crock pot to do its thing – bonus: your kitchen will smell amazing!
The full recipe is below. Here are a few step-by-step photos.
- Italian sausage: You can use pre-seasoned Italian sausage, season your own ground pork, or use Italian sausage links with the casings removed.
- Potatoes: I like to leave the skins on, which helps the potatoes hold their shape and prevents them from getting mushy in the slow cooker. This is optional and comes down to personal preference.
- Chicken broth: Four cups (one 32-ounce carton) is usually enough for this slow cooker soup. The potatoes should be fully covered; if needed, add up to ½ cup water to cover them.
- Kale: I have used curly kale and also Dino kale (lacito kale); both work. You want to slow-cook long enough to wilt the kale, about 15 minutes.
How to Store, Reheat and Freeze Zuppa Toscana
- Store: leftover Sausage Kale and Potato Soup in an airtight container in the refrigerator for up to 4 days.
- Reheat: gently in a saucepan over medium-low heat until warmed through, or microwave individual portions.
- To freeze: You can freeze this sausage and potato soup, but keep in mind that the potatoes may soften slightly once thawed. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop.
Sausage Kale Potato Soup Made In Your Slow Cooker
Ingredients
- 3 slices center-cut bacon, roughly chopped (sugar-free suggested) - or 1/2 tbsp olive oil
- 1 lb mild Italian sausage, ground or links, casings removed - can also use turkey or chicken sausage for lower fat
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 3 cups yellow potatoes, cut into 1-inch chunks, I like to keep skins on. This is up to you. - can also use Russet potatoes
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
- 4 cups chicken broth or stock
- 1/2 cup water - optional
- 1/2 bunch kale, stems removed and roughly chopped, about 4 cups - add at the end
- 1 13.5-ounce can unsweetened, full-fat coconut milk, shaken - add at the end
Instructions
- To a large skillet, brown chopped bacon until crisp. Drain bacon but keep reserved fat in the pan.
- To the same skillet, add sausage and break up into bite-sized pieces. Brown for 5-7 minutes, until browned. Add onion, and sauté until onion is tender and translucent, about 3-5 minutes. Sauté minced garlic until fragrant, about 1 minute. Drain skillet to discard grease. If not using bacon, use 1/2 tbsp oil.
- To the slow-cooker add cooked bacon, sausage skillet with onions and garlic, diced potatoes, spices and chicken broth. You want to make sure the potatoes are completely covered, so if 4 cups of broth isn't enough, add up to 1/2 cup of water. Stir to combine.
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
- Stir in unsweetened coconut milk and chopped kale. Cover and cook on HIGH until the kale is wilted but still bright green, about 15-20 minutes.
- season to taste wth additional salt and pepper, or red pepper flakes as needed.
Notes
Nutrition
This post may contain affiliate links. Purchasing through them help support this website. Please see the disclaimer here.
Leave a Reply