I love a good home cooked meal, but sometimes time is not on my side. That’s when I pull out my slow cooker! And this Healthy Zuppa Toscana tastes amazing after cooking all day while I work and run errands. The potatoes take on so much more flavor than when I cook it in a large pot on the stove.
For years, I made traditional Zuppa Toscana recipes because they’re a dime a dozen all over the internet. But I eventually evolved the recipe into this dairy free version that tastes even better than the original! And I think it’s all thanks to the slow cooker and how well it helps to develop the flavors.
To make this recipe healthy, I use turkey breakfast sausage instead of Italian sausage. It cuts down on some of the cholesterol and fat grams without sacrificing on flavor, thanks to a few additions like crushed red peppers, garlic, and a shallot. And for the potatoes, I prefer baby yellow potatoes with the skin on, but red potatoes or even russet potatoes work as well.
Low Sodium Chicken Bone Broth adds protein to this soup, making it more macro-friendly. So let’s get to the recipe!
Slow Cooker Healthy Zuppa Toscana
Ingredients:
- 1 roll turkey breakfast sausage
- 1 shallot, finely diced
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 3 cups low sodium chicken bone broth
- 1 ½ pounds baby yellow potatoes, washed and quartered
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups kale
- ¾ cup unsweetened almond milk
Directions:
Add sausage, red pepper flakes, and shallot to a large skillet and cook over medium heat until the sausage is cooked through and no longer pink
Add garlic to the skillet and cook an additional minute
Place cooked sausage mixture in the bottom of your slow cooker
Add quartered potatoes, bone broth, salt, and pepper, and stir to combine
Cook on low heat for at least 4 hours (it’s ok if it cooks all day while you’re at work)
Add kale and almond milk 30 minutes before serving, and continue cooking on low heat
Serve and enjoy!
Healthy Slow Cooker Zuppa Toscana (gluten free, dairy free)
Equipment
- Slow cooker
Ingredients
- 1 pound turkey breakfast sausage
- 1 shallot finely diced
- 2 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes
- 3 cups low sodium chicken bone broth
- 1½ pounds baby yellow potatoes washed and quartered
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups kale
- ¾ cup unsweetened almond milk
Instructions
- Add sausage, red pepper flakes, and shallot to a large skillet and cook over medium heat until the sausage is cooked through and no longer pink
- Add garlic to the skillet and cook an additional minute
- Place cooked sausage mixture in the bottom of your slow cooker
- Add quartered potatoes, bone broth, salt, and pepper, and stir to combine
- Cook on low heat for at least 4 hours (it’s ok if it cooks all day while you’re at work)
- Add kale and almond milk 30 minutes before serving, and continue cooking on low heat
- Serve and enjoy!
Nutrition
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