Slow Cooker or Instant Pot Zuppa Toscana (Paleo, Whole30)
This simple Zuppa Toscana that comes together effortlessly with 10 minutes of prep! You'll love the creamy broth with Italian sausage, potatoes, and kale. Directions for both the Slow Cooker and Instant Pot so you can set it and forget it on a busy weeknight.
Servings: 6
Ingredients
- 2 tbsp olive oil or avocado oil
- 1 medium sized yellow onion chopped
- 3 cloves garlic minced
- 1 lb Italian Sausage can be turkey or chicken*
- 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 or heavy cream*
- 1-2 tsp crushed red pepper
- salt and pepper to taste
Instructions
- For the Slow Cooker:
- 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.
- For the Instant Pot:
- Select the Saute function on your Instant Pot. Once hot, cover bottom of pot with oil of choice. Add chopped onion and saute for 2-3 minutes. Then add in garlic and sausage. Brown the sausage until cooked (about 5 minutes). Select cancel on your instant pot.
- Pour chicken broth over the sausage, add in potatoes and herbs.
- Secure the lid. Cook on high pressure for 12 minutes. Use a quick release. Remove the lid and select saute function. Add in kale. Stir for a few minutes until kale begins to wilt. Add in coconut milk or heavy cream.
- Season with crushed red pepper, and salt and pepper to taste.
Notes
*If following a Whole30 diet, be sure to use sausage without sugar and artificial flavorings.
**The kale should be the large leaf curly kale (not baby kale). You want it to be extra crunchy before throwing it in the soup.
***If not following a dairy-free diet, you can add up to 1 cup heavy cream or half and half.
**The kale should be the large leaf curly kale (not baby kale). You want it to be extra crunchy before throwing it in the soup.
***If not following a dairy-free diet, you can add up to 1 cup heavy cream or half and half.
Nutrition
Calories: 433kcal | Carbohydrates: 19g | Protein: 16g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 1297mg | Potassium: 984mg | Fiber: 3g | Vitamin A: 2330IU | Vitamin C: 56.2mg | Calcium: 106mg | Iron: 6mg