Slow Cooker Zuppa Toscana

This next soup recipe requires a little commitment to make, but it is definitely worth it as it tastes very good. We have to say Zuppa Toscana might as well be a main dish since it has a lot of rich ingredients. You will need a slow cooker to prepare it.

Slow Cooker Zuppa Toscana


Difficulty: Medium
Feeds: 4 People
Time: 3 Hours 30 Minutes


1. For the Italian sausage

  • 1 Lb Ground Pork
  • 1 Tsp Garlic Powder
  • 1 Tsp Crushed Fennel Seed
  • 1 Tsp Black Pepper
  • 1 Tsp Oregano
  • ½ Tsp Red Pepper Flakes
  • 1 Tsp Paprika

2. Soup

  • 12 Small Potatoes (Sliced in Half or Quarter)
  • 1 Onion (Sliced Finely)
  • 2 Cups of Kale (Chopped)
  • 4 Cups of Chicken Stock
  • 2 Tbsp Garlic (Minced)
  • 4 Slices of Cooked Crispy Bacon
  • Parmesan Cheese
  • One 250 ml Cup of Canned Coconut Milk (Full Fat)
  • Salt and Pepper


For making our own Italian sausage, mix all the spices and the ground pork and then put the mixture on a skillet with a little oil if needed and cook until it’s brown.

Add the ground pork, potatoes, onion, garlic and the chicken sock in a slow cooker and let it cook on high for 3-4 hours. You should know it’s done when the potatoes are softened. Add the coconut milk and kale to the slow cooker and stir the ingredients. Cook on high for another 30 minutes. The soup should be done when it’s thickened. You can also mash some potatoes to help it thicken.

Add some salt and pepper to taste and before serving; put some bacon and parmesan
cheese on top. Enjoy!

Note: If you don’t like the homemade version of the Italian sausage or don’t have time to
prepare it, you can obviously buy it on the store but make sure to check about the additives it might have.

The coconut milk makes this recipe dairy free and Whole 30 compliant. But you can use
heavy cream if you’re not following a Whole 30 diet.

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