Best Dairy Free Slow Cooker Zuppa Toscana Recipes

CROCKPOT ZUPPA TOSCANA

Crockpot Zuppa Toscana image

This Crockpot zuppa toscana is a rich and creamy, filling soup that's absolutely bursting with flavor. It's dairy-free, Whole30, and paleo, too, with bacon, sausage, potatoes, kale, and rich coconut milk or cream. The slow cooker version of my popular Healthy Zuppa Toscana recipe!

Provided by Cheryl Malik

Time 3h20m

Number Of Ingredients 12

Ingredients

6 slices Whole30-compliant bacon (cut into about ½" pieces)
1 pound Aidells Chicken-Apple Sausage
1 medium white or yellow onion (diced)
4 cloves garlic (minced, approximately 2 tablespoons)
4 medium yellow potatoes (about 1 pound 3 ounces, diced into bite-sized pieces)
4 cups chicken stock
½ teaspoon crushed red pepper flakes
2 teaspoons Italian seasoning
½ of one bunch kale (thick stems removed at the bottom, and leaves chopped; approximately 4 cups)
2 13.5-ounce cans full-fat coconut milk (27 ounces total, see Notes)
salt ( to taste)
pepper ( to taste)

Steps:

Cook the bacon in a large skillet and remove when crisp. Reserve the grease.
Return skillet to medium heat and add 1 tablespoon bacon grease. Cook the Aidell's Chicken-Apple Sausage slices in bacon grease until browned on both sides, about 5-7 minutes.
Add the onion and garlic. Cook until the onion is translucent, about 4-5 minutes, adding 1 tablespoon more of bacon grease if necessary.
Place the potatoes in the Crockpot or slow cooker. Add the cooked onion-garlic mixture and sausage. Pour the chicken broth over and stir in crushed red pepper, lots of salt and Italian seasoning.
Cover and cook until the potatoes are fork-tender - approximately 3 hours on high or 6 hours on low.
Stir the coconut milk into the soup. Stir in kale to combine. Cover and cook on high until the kale is wilted but still bright green, about 15 minutes more.
Stir in bacon, season with pepper, and serve.

Nutrition Facts : ServingSize 1 serving, Calories 505 kcal, Carbohydrate 31 g, Protein 18 g, Fat 37 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 55 mg, Sodium 883 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 6 g

SLOW COOKER ZUPPA TOSCANA

Slow Cooker Zuppa Toscana image

Slow cooker version of a famous restaurant soup. Easy taste of Italy brought home.

Provided by Heather Stalzer

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 5h53m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound bulk pork sausage
1 large yellow onion, chopped
2 tablespoons minced garlic
4 large russet potatoes, chopped
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch red pepper flakes
1 (32 ounce) container chicken broth
2 cups water, or as needed
1 cup heavy whipping cream
1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
¼ cup shredded Parmesan cheese

Steps:

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 42.3 g, Cholesterol 78.2 mg, Fat 24.8 g, Fiber 5.6 g, Protein 15.8 g, SaturatedFat 11.6 g, Sodium 1275.4 mg, Sugar 2.9 g