Description
A hearty and healthy version of the classic Zuppa Toscana soup made in a crockpot. Packed with lean protein, vegetables, and creamy broth, this soup is both nutritious and satisfying.
Ingredients
- 1 lb Italian turkey sausage (or chicken sausage)
- 4 cups low-sodium chicken broth
- 4 cups water
- 3 large russet potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chopped kale
- 1 cup light coconut milk (or almond milk)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Instructions
- Brown the sausage in a skillet over medium heat, then drain excess fat.
- Add the sausage, chicken broth, water, potatoes, onion, and garlic to the crockpot.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Stir in the kale, coconut milk, salt, black pepper, and red pepper flakes.
- Cover and cook for another 15-20 minutes until the kale softens.
- Serve hot with optional grated Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months—thaw and reheat before serving.
- Substitute kale with spinach if preferred.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian