DAIRY-FREE SLOW COOKER ZUPPA TOSCANA

Dairy-Free Slow Cooker Zuppa Toscana image

This slow-cooker zuppa Toscana made with Italian sausage and coconut milk is perfect for those that can't have dairy.

Provided by Delittrell

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 4h30m

Yield 8

Number Of Ingredients 12

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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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 752 mg, Sugar 1.5 g