What’s Better Than a Hot Bowl of Soup on a Cold Day?
Walking in the door and finding it’s already prepared, of course! This crockpot Zuppa Toscana is perfect for chilly days when you want to prepare dinner ahead of time. Bonus: It will make your house smell like an Italian villa.
I created this recipe during my husband's and my first Whole30 (which took place after white potatoes were infamously added to the approved foods list). Its perfectly balanced flavors made it the first Whole30 dish that my husband fell in love with. I even prefer this recipe to Olive Garden’s version!
Two items to be careful about if you are eating Paleo or Whole30 are the bullion and ground sausage, as these can sometimes contain sneaky, non-compliant ingredients. You can use homemade bullion or substitute compliant broth for the water. Any sausage made by Aidell’s or Applegate Farms is usually a safe choice.
Hands-on Time: 30 minutes
Total Prep Time: 4 to 8 hours (depending on how high you set your crockpot)
Dietary Restrictions: Dairy-free, gluten-free, and grain-free; paleo- and Whole30-compliant
- 2 cups water
- 2 teaspoons bullion
- 1 can full-fat coconut milk
- 1 pound ground sausage
- 1 large onion, diced
- 8 small gold potatoes
- 5 cups chopped kale
- 2 teaspoons salt
- 1 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons garlic powder
- Set your crockpot to low and add water, vegetable bullion, and coconut milk. Whisk together until no clumps of separated coconut cream remain.
- On the stove, sauté diced onion until translucent. Then add in sausage and cook until brown and barely crispy.
- Add the cooked meat and onions, diced potatoes, and chopped kale to the crockpot. (If this seems like an obscene amount of kale, don’t worry. It cooks down significantly.)
- Add in salt and spices.
- Let simmer in crockpot on high for 4 to 5 hours, or on low for 6 to 8 hours.