I love soup weather! Warm soup with a slice of bread or a dinner roll on the side just screams comfort food! Admittedly, I make this soup year round, and every time I make it I swear that I could eat it for breakfast, lunch, and dinner. Every. Single. Day. For the rest of my life. You get the point.
And a huge selling point of this soup?? It cooks in the crock pot!! Slow cookers are my best friend. Best. Invention. Ever.
This soup usually calls for heavy cream, but this recipe skips those unnecessary calories and uses canned coconut milk instead. Coconut milk has become a staple in my house since doing the Whole30 diet. I have a hard time with too much dairy, so I like to substitute with coconut milk whenever possible. And I use the mild Italian sausage links that come in bulk from Costco–that way, I have enough to last for a few batches! Because if you didn’t catch it from the first paragraph, I’m kind of obsessed with this soup.
You can use a variety of potatoes (provided they’re small), but I prefer to use the creamer potatoes found at Costco. They’re washed and ready to go (and I’m all about less work and saving time), and you get a really nice variety of colors. They taste different from other potatoes I’ve used, and really pair well with the other ingredients in this soup.
One last thing, DON’T SKIP THE KALE. I don’t care if you’re sick of hearing about how great and superior kale is, or that it’s the greatest superfood known to man. It adds another dimension to the soup and is 100% necessary. So do not leave it out!
Zuppa Toscana Soup (Gluten free and Dairy free!)
A healthier version of the popular Zuppa Toscana soup. With this recipe, you don't have to feel guilty for going back for seconds!
1. Brown sausage links in a large pan until mostly cooked through.
2. Cut links in half lengthwise, and then cut into slices (sometimes I skip cutting them lengthwise--experiment and see if you like bigger pieces).
3. Place sausage, chicken broth, potatoes, onion, and garlic in slow cooker. Add water to barely cover veggies and meat.
4. Cook on high 3-4 hours or low 5-6 hours until potatoes are soft.
5. Add coconut milk and kale and stir.
6. Cook on high 30 minutes until thickened slightly.
7. Add salt and pepper to taste.
Serve and enjoy!