Zuppa Toscana (Slow-Cooker)
Zuppa Toscana is a type of Italian soup from Tuscany that I have been dying to make. It's tangy yet creamy, rich yet not overbearing. As with all recipes I make in our home, this soup is dairy-free, gluten-free, and paleo. Enjoy!
Print Recipe
Ingredients
- 1 lb Ground beef or Italian sausage
- 1 pint 4 cups Bone or chicken broth
- 2 cups Water
- 4-5 small-medium Sweet potatoes or russet potatoes
- Italian seasoning
- Salt to taste
- Pepper
- 1 can Coconut milk
- About 3 cups chopped dinosaur Kale
Instructions
- Cook the Italian sausage/ground beef in a skillet. Make sure to add salt (and garlic and onions optional).
- Then in the slow cooker, add the sausage, broth, water, potatoes, salt, pepper, and Italian seasoning. Cover and cook on High for 4-6 hours.
- Before serving, add the coconut milk and kale and mix thoroughly, letting the kale gently wilt in the soup (about 5 minutes). Make sure to add any additional salt to taste and balance out any flavors as you see fit.