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Zuppa toscana is a simple soup using sausage, kale, and potatoes. This paleo, whole30, dairy-free version can be cooked in your slow cooker or Instant Pot.

Slow Cooker/Instant Pot Zuppa Toscana (Paleo,Whole30)


  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 mins
  • Yield: 4 servigns 1x
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Ingredients

  • 1 lb Italian sausage, uncased
  • 3 cups kale, chopped
  • 1 1/2 lbs potatoes or sweet potatoes, diced
  • 6 cups low-sodium chicken broth
  • 1 small onion, diced
  • 1 cup full-fat coconut milk
  • 3 garlic cloves, minced
  • 1 tbsp arrowroot flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 slices bacon, cooked & crumbled (optional, for garnish)

Instructions

Slow Cooker

  1. Brown sausage in a skillet over medium heat. Drain grease.
  2. Add sausage, broth, potatoes, onion, garlic, salt and pepper to the slow cooker. Stir to mix well.
  3. Cook HIGH 2-3 hours or LOW 4-6
  4. Stir in kale, coconut milk, and arrowroot flour. Cook an additional 10-15 minutes or until kale is soft.
  5. Garnish with bacon if using.

Instant Pot

  • Turn on the IP and select Sauté. Once hot add oil to the pot. Add the ground sausage and onion cook a few minutes until onion is soften. Turn off and drain grease if needed.
  • Stir in potatoes, broth, garlic, salt, and pepper.
  • Close lid and seal valve. Set IP pressure to HIGH cook time for 10 minutes. Quick release the pressure.
  • Stir in kale, coconut milk, and arrowroot flour.
  • Cook an additional 10-15 minutes on WARM or until kale is soft.
  • Garnish with bacon if using.