Generously sponsored by Kroger Co. but all thoughts and opinions are my own.
This Crockpot zuppa toscana is a rich and creamy, filling soup that’s absolutely bursting with flavor. It’s dairy-free, Whole30, and paleo, too, with bacon, sausage, potatoes, kale, and rich coconut cream. The slow cooker version of my popular Healthy Zuppa Toscana recipe!
Why This Crockpot Zuppa Toscana Recipe is So Good:
- This Whole30 soup is rich and creamy like traditional Zuppa Toscana but totally dairy free and paleo.
- The combination of coconut milk, kale, potatoes, Italian sausage, and bacon make this healthy zuppa toscana super filling.
- It’s slow-cooked in the crockpot so it’s an easy hands-off meal that’s perfect for a weeknight dinner.
- It’s full of natural and healthy ingredients for a great family meal.
How to Make Crockpot Zuppa Toscana
- Cook the bacon in a large skillet and remove when crisp and reserve the grease.
- Put the skillet back over a medium heat and add 1 tablespoon bacon grease. Cook the sausage slices until browned on both sides, about 5-7 minutes. Add the onion and garlic and cook until the onion is translucent, about 4-5 minutes, adding 1 tablespoon more of bacon grease if necessary (photos 1 & 2)
- Place the potatoes in the Crockpot or slow cooker. Add the cooked onion-garlic mixture and sausage. Pour the chicken broth over and stir in crushed red pepper, lots of salt and Italian seasoning. Cover and cook on low until the potatoes are fork-tender, 3 hours high. Low 5 to 6 hours (photo 3 & 4)
- Stir the coconut cream into the soup. Stir in kale to combine. Cover and cook on High until the kale is wilted but still bright green, about 15 minutes more. Season with pepper and serve.
Variations
- If you avoid potatoes, try cauliflower florets in place of the diced potatoes. You can even try celery root!
- If you’re allergic to coconut or are worried it might have a “coconutty” flavor, swap the coconut milk out for cashew cream. Combine 1 cup raw cashews with 3/4 cup water in a high-speed blender and blend until completely smooth.
What’s the Best Sausage to Use in Zuppa Toscana?
I used Aidells Chicken & Apple Sausages for this crockpot meal – they were super flavourful and I love that they only use natural and high ingredients. They are perfect if you are following Whole30 and the flavor combination works so well with the other ingredients in this zuppa toscana recipe.
I got these Aidells Chicken & Apple Sausages at my local Kroger. Be sure to click here to add them to your cart!
Crockpot Zuppa Toscana is the Perfect Fall Meal
As the weather starts to get cooler, we all turn to hearty and rich meals and that’s where this healthy zuppa toscana recipe comes in. It’s so full of amazing flavors, it really is like a big hug!
I always reach for my slow cooker this time of year, it’s so convenient to just dump all of the ingredients in there, let it do its thing. and serve up a hearty and warming family meal.
Can You Make This Italian Soup Ahead of Time?
The joy of making this soup in the crockpot is that you can easily fit it into your dinner plans! It takes 3 hours to cook on high, or 6 hours on low, so if more convenient you can set it to go earlier in the day. If you don’t want to serve the soup straight away, you can keep it warm in the slow cooker.
This crockpot zuppa toscana is also perfect for meal prep. Store the cooked soup in an airtight container in the fridge and it will be good for 3-54 days, and it also freezes really well.
Top Tips for Making This Crockpot Zuppa Toscana Recipe
- Don’t overcook the soup after you’ve added the kale. You want it bright green and just wilted.
- Make a big batch of this on Sunday and eat it all week. Comfiest meal prep ever!
- Leave out the extra 1/2 teaspoon crushed red pepper flakes in the soup if you’re sensitive to heat.
Be Sure to Check Out These Other Crockpot Recipes!
- Crockpot Carnitas (paleo, Whole30)
- Whole30 Crockpot Vegan Mashed Potato
- Slow Cooker Buffalo Chicken Dip
- Crockpot Chicken Wings
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Crockpot Zuppa Toscana
This Crockpot zuppa toscana is a rich and creamy, filling soup that's absolutely bursting with flavor. It's dairy free, Whole30, and paleo, too, with bacon, sausage, potatoes, kale, and rich coconut cream.
Ingredients
- 6 slices Whole30-compliant bacon cut into about 1/2" pieces
- 1 pound Aidells Chicken-Apple Sausage
- 1 medium white or yellow onion diced
- 2 tablespoons garlic minced about 4 cloves
- 4 medium yellow potatoes about 1 pound 3 ounces, diced into bite-sized pieces
- 4 cups chicken stock
- 1/2 teaspoons crushed red pepper flakes
- 2 teaspoons Italian seasoning
- 1/2 bunch kale thick stems removed at the bottom, and leaves chopped, about 4 cups
- 2 cans full-fat coconut milk
- Salt and pepper to taste
Instructions
Cook the bacon in a large skillet and remove when crisp and reserve the grease.
Put the skillet back over a medium heat and add 1 tablespoon bacon grease. Cook the Aidell's Chicken-Apple Sausage slices until browned on both sides, about 5-7 minutes. Add the onion and garlic and cook until the onion is translucent, about 4-5 minutes, adding 1 tablespoon more of bacon grease if necessary.
Place the potatoes in the Crockpot or slow cooker. Add the cooked onion-garlic mixture and sausage. Pour the chicken broth over and stir in crushed red pepper, lots of salt and Italian seasoning. Cover and cook on low until the potatoes are fork-tender, 3 hours high. Low for 5 to 6 hours.
Stir the coconut cream into the soup. Stir in kale to combine. Cover and cook on High until the kale is wilted but still bright green, about 15 minutes more. Stir in bacon, season with pepper, and serve.
Recipe Notes
Use coconut cream for a richer soup.
I’m on day 15 of whole 30, I couldn’t have gotten this far without your incredible recipes. Thank you so much for sharing your gift!
Oh my goodness, thank you so much for the kind words!! I am so grateful you have found our recipes helpful 🙂
I see the ingredient list calls for coconut milk, but the recipe says coconut cream. Do you stir the coconut milk or only use the cream of the cans?
I always use canned!
What size crockpot did you use? I’ll be using a tiny one and want to adjust measurements if possible
We use six to eight quarts!
This sounds fabulous. Do you have an adaptation for instapot? I look the idea of crockpot, but I’m much more last minute 😂
We have a stovetop version, here: https://40aprons.com/whole30-zuppa-toscana/
🙂
Delicious! And my family loved it, even my son who normally won’t touch a green vegetable!
Yum! Making this now and it smells incredible! When do I add the bacon pieces? I’m going to guess I’ll add it in at the same time as the kale.
Lindsey, you can add the bacon pieces with the kale!
Cant wait to try it! Do you use a pound of Aidells chicken apple sausage, or 12 ounces, which is one package?
Hi Eileen!
We used a pound, so 16 ounces. 🙂
When do you add the bacon to the soup? Cook it in the crock pot? Add it at the end?
Thanks!
Aubrey
We cook the bacon in a skillet prior to adding to the crockpot. Add the bacon with all of the other additional ingredients into the crockpot after the bacon and sausage have been cooked!
Absolutely delicious! I was hesitant because of the coconut milk but it actually adds great flavor!
Looks delicious! Do you put the bacon Back in at the very end?
Absolutely!