This hearty soup combines savory sausage and potatoes in a creamy coconut milk base. It is a nutrient-dense, dairy-free meal that is perfect for slow cooking.

List of ingredients

6 slices turkey bacon – cut into 1/2 inch pieces for smoky flavor.
1 pound chicken-apple sausage – sliced into rounds.
1 medium white or yellow onion – finely diced.
4 cloves garlic – minced, about 2 tablespoons.
4 medium yellow potatoes – about 1 pound 3 ounces, diced into bite-sized pieces.
4 cups chicken stock – use low sodium to control salt levels.
1/2 teaspoon crushed red pepper flakes – for a mild spicy kick.
2 teaspoons Italian seasoning – a blend of dried herbs.
1/2 bunch kale – about 4 cups, stems removed and leaves chopped.
2 13.5-ounce cans full-fat coconut milk – 27 ounces total for richness.
Salt – added to taste.
Pepper – added to taste.

step-by-step instructions

Brown the bacon: Cook the turkey bacon in a large skillet over medium heat until crisp. Remove the bacon pieces and keep the rendered fat in the pan.
Sear the sausage: Use 1 tablespoon of the reserved bacon fat in the skillet. Brown the chicken-apple sausage slices on both sides for 5-7 minutes.
Sauté aromatics: Add the diced onion and minced garlic to the skillet. Cook for 4-5 minutes until the onion is translucent, adding another tablespoon of fat if the pan becomes too dry.
Combine in slow cooker: Place the diced potatoes in the crockpot. Add the sautéed onion, garlic, and browned sausage. Pour in the chicken stock and stir in the red pepper flakes, Italian seasoning, and salt.
Slow cook: Cover the pot and cook on high for approximately 3 hours or on low for 6 hours until the potatoes are fork-tender.
Add cream and greens: Stir the full-fat coconut milk and chopped kale into the soup. Cover and cook on high for an additional 15 minutes until the kale is wilted but still bright green.
Final touch: Stir in the cooked turkey bacon, season with black pepper, and serve immediately.

Cooking Techniques for Better Results

Browning Meat for Flavor Depth

Searing the turkey bacon and chicken-apple sausage before adding them to the slow cooker creates a Maillard reaction. This process develops complex, savory flavors that cannot be achieved through slow cooking alone. It also ensures the sausage has a better texture rather than being boiled.

Proper Potato Selection

Yellow potatoes are ideal because they hold their shape well during long cook times. Unlike russet potatoes, which can break down and make the soup grainy, yellow potatoes maintain a creamy interior and firm exterior. Ensure the dice is uniform to ensure even cooking.

Preparing Kale for Texture

Removing the thick center stems from the kale is essential for a pleasant mouthfeel. Chop the leaves into bite-sized pieces to ensure they distribute evenly throughout the soup. Adding them at the very end prevents the greens from becoming mushy or losing their vibrant color.

Ingredient Substitutions

Using Cauliflower for Lower Carbs

If you prefer a lower-carb version, replace the yellow potatoes with cauliflower florets. Cut the florets into sizes similar to the potato cubes. Reduce the cooking time slightly as cauliflower cooks faster than potatoes to avoid overcooking.

Cashew Cream Alternative

For those who dislike the taste of coconut, cashew cream is an excellent replacement. Blend 1 cup of raw cashews with 3/4 cup of water in a high-speed blender until completely smooth. Substitute this 1:1 for the coconut milk to achieve a similar creaminess.

Alternative Leafy Greens

While kale is traditional, you can use Swiss chard or spinach. If using spinach, stir it in during the last 5 minutes of cooking as it wilts much faster than kale. Swiss chard provides a slightly more earthy flavor profile similar to kale.

Customizing the Flavor Profile

Managing Heat Levels

The crushed red pepper flakes provide a subtle warmth. To increase the spice, add a pinch of cayenne pepper or more red pepper flakes during the slow cooking phase. For those sensitive to heat, omit the flakes entirely without affecting the soup’s core flavor.

Enhancing the Herb Mix

While Italian seasoning is a great base, adding fresh parsley or basil at the end adds brightness. Fresh herbs provide a contrast to the rich coconut milk and savory meats. Stir them in just before serving to keep the flavors fresh.

Adding Umami Depth

To increase the savory quality of the broth, add a teaspoon of coconut aminos or a small amount of nutritional yeast. These ingredients enhance the saltiness and depth of the chicken stock. This creates a more complex flavor profile that mimics traditional cream soups.

Storage and Meal Prep Guide

Refrigerator Storage Limits

Store the soup in an airtight glass container in the refrigerator for 3 to 5 days. The coconut milk may thicken as it cools, which is normal. Ensure the container is completely sealed to prevent the soup from absorbing other fridge odors.

Freezing and Thawing Tips

This soup freezes well for up to 3 months. For the best quality, freeze the soup without the kale, adding fresh greens when you reheat it. Thaw the soup in the refrigerator overnight before warming it up on the stove.

Batch Cooking Strategy

Make a large batch on a weekend to provide meals for the entire work week. Portion the soup into individual containers immediately after cooking and cooling. This makes it easy to grab and go for lunches while maintaining the quality of the ingredients.

Reheating Instructions

Stovetop Reheating Method

Gently warm the soup in a pot over low to medium heat. Avoid bringing the soup to a rolling boil, as this can cause the coconut milk to separate. Stir occasionally to ensure the heat is distributed evenly.

Microwave Warming Tips

Heat the soup in a microwave-safe bowl in 1-minute intervals. Stir the soup between each interval to prevent hot spots. Covering the bowl with a damp paper towel helps retain moisture and prevents the soup from splashing.

Preventing Coconut Milk Separation

To keep the soup smooth during reheating, warm it slowly. If separation occurs, whisk the soup vigorously while it is heating. Adding a small splash of chicken broth can also help emulsify the fats again.

Common Troubleshooting Tips

Fixing Soup That is Too Thick

If the soup becomes too thick due to potato starch or long cooking, stir in additional chicken stock. Add the stock 1/4 cup at a time until the desired consistency is reached. This is common if the slow cooker has a high evaporation rate.

Fixing Soup That is Too Thin

To thicken a thin soup, mash a few of the cooked potatoes directly in the pot. Stir the mashed potatoes back into the liquid to naturally thicken the base. Alternatively, simmer the soup on high for another 30 minutes without the lid.

Preventing Overcooked Kale

Avoid adding the kale at the beginning of the cooking process. Only add it during the final 15 minutes of the high heat setting. This ensures the kale remains bright green and retains its nutritional value and texture.

Frequently Asked Questions

Is this soup freezer friendly?

Yes, it freezes well. It is recommended to omit the kale before freezing and stir in fresh chopped kale during the reheating process for the best texture.

Can I use a different type of sausage?

You can use any compliant chicken or turkey sausage. Ensure the sausage is free from sugar or dairy additives to maintain the dietary profile of the recipe.

How do I stop the coconut taste?

Using full-fat coconut milk is standard, but you can balance the flavor with a teaspoon of lemon juice or apple cider vinegar. The acidity cuts through the coconut richness and makes the flavor more neutral.

Which slow cooker setting is best?

Both high and low settings work, but the low setting for 6 hours often results in more tender potatoes. The high setting for 3 hours is more convenient for tighter schedules.

Slow Cooker Creamy Zuppa Toscana

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Author: alyssabennett
Total Time: 200 minutes
Yield: 8 servings 1x
Diet: Whole30, Paleo

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Description

This Crockpot zuppa toscana is a rich and creamy, filling soup that’s absolutely bursting with flavor. It’s dairy-free, Whole30, and paleo, featuring turkey bacon, chicken sausage, potatoes, kale, and rich coconut milk.

Ingredients

Scale

6 slices turkey bacon (cut into about ½” pieces)
1 pound Aidells Chicken-Apple Sausage
1 medium white or yellow onion (diced)
4 cloves garlic (minced)
4 medium yellow potatoes (about 1 pound 3 ounces, diced into bite-sized pieces)
4 cups chicken stock
½ teaspoon crushed red pepper flakes
2 teaspoons Italian seasoning
½ bunch kale (thick stems removed, leaves chopped; approximately 4 cups)
27 ounces full-fat coconut milk
salt to taste
pepper to taste

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Instructions

Step 1: Cook the turkey bacon in a large skillet and remove when crisp; reserve the grease.
Step 2: Return skillet to medium heat and add 1 tablespoon turkey bacon grease; cook the chicken-apple sausage slices until browned on both sides, about 5-7 minutes.
Step 3: Add the onion and garlic; cook until the onion is translucent, about 4-5 minutes, adding more grease if necessary.
Step 4: Place the potatoes in the Crockpot; add the cooked onion-garlic mixture and sausage.
Step 5: Pour in the chicken broth and stir in crushed red pepper, salt, and Italian seasoning.
Step 6: Cover and cook until the potatoes are fork-tender, approximately 3 hours on high or 6 hours on low.
Step 7: Stir in the coconut milk and kale; cover and cook on high until the kale is wilted but still bright green, about 15 minutes more.
Step 8: Stir in turkey bacon, season with pepper, and serve.

Notes

Substitute cashew cream for coconut milk if preferred. Cauliflower florets or celery root can be used as a potato replacement.

Prep Time: 10 minutes
Cook Time: 190 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American Italian

Nutrition

Serving Size: 1 serving
Calories: 505 kcal
Sugar: 4 g
Sodium: 883 mg
Fat: 37 g
Saturated Fat: 22 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 31 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 55 mg