Paleo Zuppa Toscana
6 hr 2 mins
Paleo Zuppa Toscana is a rich soup filled with potatoes, kale, Italian sausage and bacon. Your slow cooker makes this dairy free recipe easy to make.
Servings: 6 servings
Calories: 818 kcal
Author: Lizzy T
1 lb bacon cooked and crumbled
1 lb Italian sausage browned and drained
4 cups chicken stock
1 teaspoon minced garlic
1 medium onion diced
3 large potatoes peeled and cut into cubes
2 cups kale diced
1 can full fat coconut milk refrigerated
Place half of the cooked and crumbled bacon into the 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 refrigerated coconut cream and add just the solid white cream 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.