Dairy-Free Slow Cooker Zuppa Toscana

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

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 269 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 cups water
• salt and ground black pepper to taste
• ½ onion, chopped
• 1 quart chicken broth
• 1 pinch dried oregano, or to taste
• 1 (13.5 ounce) can coconut milk
• 2 cups chopped kale
• 1 pinch dried basil, or to taste
• 1 teaspoon garlic, minced
• 8 ounces mild Italian sausage
• 2 large russet potatoes, quartered lengthwise and thinly sliced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Add kale to the soup in the slow cooker and let wilt slightly, about 5 minutes. Stir in coconut milk.