Zuppa Toscana (Tuscan Soup)

CROCKPOT ZUPPA TOSCANA😍

It’s Sunday before Thanksgiving, your fridge is stocked with food you can’t eat until Thursday, but you still have to eat something Monday-Wednesday. You hope it’s healthy with the eating marathon looming, but the last thing you want to do is start cooking. Enter Zuppa Toscana, a dump all ingredients into a crockpot by the morning NFL games and have Sunday dinner and meal prep for the week done by SNF 🤤 Crockpot and stovetop methods below!

TIP: If you do have a little extra time, I do recommend browning off the bacon, sausage, and onions before adding to the crockpot for a little extra flavor, but it will still be great without!

Serves 5-7.

Ingredients:

For the Zuppa Toscana:

• 1 lb hot italian sausage, crumbled into small bites

• 1 medium finely diced onion

• 10oz bag shredded kale

• 1 head cauliflower, broken into florets

• 6 cloves garlic, peeled and minced

• 1 quart chicken broth

• ½ can full fat coconut milk (use the part at the top of the can that has hardened)

• 4 strips Whole30 compliant bacon, chopped

• ½ tsp fennel (optional)

• ½ tsp red pepper flakes (optional)

• Salt and pepper to taste

Directions:

For the Crockpot Zuppa Toscana (easier method):

1. To a large crockpot, add in the crumbled sausage, diced onion, cauliflower, garlic, kale, chicken broth, fennel, red pepper flakes, and salt and pepper.

2. Set to high for 4 hours or low for 8, stirring occasionally to break up the sausage pieces if possible.

3. Once cooked, blend half the cauliflower with the coconut milk and add to the crockpot.

4. Cook until warm, about 10-15 minutes on high.

5. If using, crisp up the bacon to add on top of the soup.

6. Taste and adjust seasonings and serve!

For the Crockpot Zuppa Toscana (preferred method):

1. In a large skillet, add the chopped bacon on medium heat and cook until the fat has rendered and crisp. Remove the bacon and set aside.

2. Add the sausage and onions, breaking up the sausage until browned and onion is translucent.

3. Transfer bacon, sausage, and onions to a slow cooker with the cauliflower, garlic, kale, chicken broth, fennel, red pepper flakes, and salt and pepper.

4. Set to high for 4 hours or low for 8.

5. Once cooked, blend half the cauliflower with the coconut milk and add to the crockpot.

6. Cook until warm, about 10-15 minutes on high.

7. Taste and adjust seasonings and serve!

For Stovetop Zuppa Toscana:

1. In a large pot or dutch oven, add the chopped bacon on medium heat and cook until the fat has rendered and crisp. Remove the bacon and set aside.

2. Add the sausage and onions, breaking up the sausage until browned and onion is translucent.

3. Add the fennel seeds, red pepper flakes, and garlic, and cook for 1 more minute.

4. Add in the cauliflower, kale, chicken broth, and salt and pepper and bring to a boil.

5. Reduce to a simmer and cook for 8-10 minutes or until cauliflower is tender. 

6. Blend half the cauliflower with coconut milk and add back to the pot.

7. Simmer for 5-10 minutes until warmed through.

8. Taste and adjust seasonings and serve!