Slow Cooker Zuppa Toscana

Servings: 6 servings


  • 2 tbsp olive oil
  •  1 medium sized yellow onion chopped
  •  3 cloves garlic minced
  •  1 lb Italian Turkey Sausage
  •  3 large russet potatoes cut into 1 inch chunks
  •  5 cups chicken broth
  •  2 tsp dried basil
  •  1 tsp dried fennel
  •  2 cups chopped fresh kale
  •  1/2 cup full fat coconut milk
  •  1 tbsp crushed red pepper
  •  Salt and pepper to taste



Heat up a large skillet or pan and add your cooking oil of choice. Add onion, garlic, and sausage. Cook for approximately 5 minutes (meat doesn’t have to be cooked all the way, but brown it). Drain any grease and place the sausage mixture in your slow cooker.
Top sausage with potatoes, herbs, and chicken broth. Set your slow cooker to cook on low for 4 hours. At the end of 4 hours, add in kale, cover lid and cook another 30 minutes.
Add in coconut milk or cream, crushed red pepper, and salt and pepper to taste. Serve immediately.



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