Recipe Box

Dairy-Free Zuppa Toscana (Slow Cooker)

Here in the Carolina’s, we are in that period where we just don’t know what season we will be getting from week to week. Where one week we may have beach days and park picnics, another we might be pulling the winter coats back out. When the cooler weather takes over after a warm, sunny week it always calls for a big bowl of warm, delicious comfort food. This homemade Zuppa Toscana is just that and it will knock that chill right off.

Every Sunday night (or sometimes Monday morning) I try to sit down and plan my meals for the week. Wednesday’s are usually for the slow cooker. My dad and I have a late afternoon gym sesh on Wednesday every week. I like to make sure dinner is taken care of so I’m not rushing when I get home. After I drop my oldest off at school that day, I come home and get the crock pot on.

This recipe only requires a little bit of prep ahead of time. It took me about ten to fifteen minutes to prep and get the slow cooker going. First, I browned some sausage, onions, and garlic together. While that was browning, I went ahead and chopped up my potatoes and kale. I tossed all the ingredients, minus the kale and coconut milk, in my slow cooker and set it on low for about six hours. When I got home from the gym, I stirred the rest of the ingredients in and let it cook for another 30 minutes.

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Zuppa Toscana is a hearty Italian soup that I love to have on a chilly (or even a warm) day. It is so comforting and just reminds me of home. It’s definitely a soup that warms the soul. Try this recipe and let me know if it’s just as comforting for you as it is our family!

Zuppa Toscana (dairy-free)

  • Servings: 6-8
  • Difficulty: easy
  • Print
Ingredients

  • 4 Russet Potatoes, diced
  • 1 lb. ground sausage
  • 1 tbsp of fat (oil or bacon grease)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bunch kale, chopped
  • 1 tbsp Italian seasoning
  • 6 cups chicken stock
  • 1/4 tsp crushed red pepper
  • 1/4 c white wine, optional
  • 1 cup full-fat coconut milk, (canned)
  • salt & pepper
  • few slices bacon, optional for garnish


  • Instructions

    Put skillet along with your tablespoon of fat/oil on med-high heat. Once heated, throw in your sausage, diced onion, and minced garlic. While that is browning go ahead and chop your potatoes and toss into the slow cooker. Once the sausage is cooked through, add the contents of the skillet to the crockpot. Pour in the stock, Italian seasoning, and wine if using. Cover and cook on low for about 6 hours or high for about 4 hours. 30 minutes before finish time add in your chopped kale and coconut milk. Season to taste with salt and pepper. Spoon into bowls, sprinkle on some bacon (and parmesan cheese if not dairy free) and enjoy!


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