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.
1/2bunch kale thick stems removed at the bottom, and leaves chopped, about 4 cups
2cans full-fat coconut milk
Salt and pepper to taste
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.