Slow Cooker Zuppa Toscana

8 250 832
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 6
Slow Cooker Zuppa Toscana
Health Rating


454 gm Bacon (cooked and crumbled)
454 gm Italian pork sausage (browned and drained)
4 cup Chicken broth (stock)
1 tsp Garlic (minced)
1 medium White onion (diced)
3 potato Potato (peeled and cut into cubes)
2 cup Kale (diced)
1 can(s) (15oz) Coconut milk (full fat, refrigerated)


Place half of the cooked and crumbled bacon into a slow cooker. Reserve the other half as a topping for the soup.

Add the Italian sausage, chicken stock, garlic, onion and potatoes to the slow cooker.

Cover and simmer on LOW for 6-8 hours, or on HIGH for 4-6 hours until the potatoes are tender.

With 30 minutes left, add the kale to the slow cooker. Cover and allow the kale to cook for 30 minutes.

Five minutes before serving, open the can of coconut cream and add just the solid white cream on top to the slow cooker. Reserve the clear coconut milk for another use. Let the cream heat through the soup for about 5 minutes.

Serve with crumbled bacon on top.

Nutrition Facts

Per Portion

Calories 832
Calories from fat 667
Calories from saturated fat 308
Total Fat 74 g
Saturated Fat 34 g
Trans Fat 0
Polyunsaturated Fat 7.0 g
Monounsaturated Fat 26.7 g
Cholesterol 109 mg
Sodium 1653 mg
Potassium 912 mg
Total Carbohydrate 17.1 g
Dietary Fiber 1.7 g
Sugars 1.1 g
Protein 24.1 g

Dietary servings

Per Portion

Meat 1.8
Vegetables 1.2

Energy sources

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