Dairy-Free Slow Cooker Zuppa Toscana recipe
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Ingredients
- 1 tablespoon vegetable oil 8 ounces mild Italian sausage ½ onion, chopped 1 teaspoon garlic, minced 1 quart chicken broth 2 cups water 2 large russet potatoes, quartered lengthwise and thinly sliced 1 pinch dried oregano, or to taste 1 pinch dried basil, or to taste salt and ground black pepper to taste 2 cups chopped kale 1 (13.5 ounce) can coconut milk
Nutrition Info
- 268.6 caloriescarbohydrate: 21.9 gcholesterol: 13.5 mgfat: 17.7 gfiber: 2.3 gprotein: 7.8 gsaturatedFat: 11.2 gservingSize: -sodium: 752 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Dairy-Free Slow Cooker Zuppa Toscana
Directions
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Place oil in a medium-sized pan and warm over medium-high heat. Add sausage and cook until browned and crumbly, 5 to 7 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more. Transfer mixture to a slow cooker.
Add broth, water, and potatoes to the slow cooker. Season with oregano, basil, salt, and pepper. Cover and cook on High power for 4 to 6 hours.
Add kale to the soup in the slow cooker and let wilt slightly, about 5 minutes. Stir in coconut milk.