Slow Cooker Zuppa Toscana

8 250 637
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 6
Slow Cooker Zuppa Toscana
Health Highlights


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, sweetened (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 637
Calories from fat 483
Calories from saturated fat 177
Total Fat 54 g
Saturated Fat 19.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 7.6 g
Monounsaturated Fat 22.9 g
Cholesterol 107 mg
Sodium 1723 mg
Potassium 714 mg
Total Carbohydrate 15.7 g
Dietary Fiber 2.1 g
Sugars 4.5 g
Protein 23.9 g

Dietary servings

Per Portion

Meat 1.8
Vegetables 1.2

Energy sources