Paleo Zuppa Toscana

Dairy-Free Paleo Zuppa Toscana made on the stove top, in the Instant Pot, or Slow Cooker. An easy healthy soup recipe | TheRoastedRoot.net

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5 from 1 vote

Dairy-free paleo zuppa toscana made quick and easy in a slow cooker or instant pot

Prep Time10

Cook Time40

Total Time50

Course: Main Dishes

Cuisine: American

Servings: servings

Calories: 450kcal

Author: Julia

Ingredients

6 slices thick cut bacon chopped
1/2 yellow onion chopped
3 cloves garlic minced
4 yukon gold potatoes
1 pound turkey Italian sausage
6 cups chicken broth
1 15-ounce can full-fat coconut milk
1 tsp dried oregano
1 head lacinato tuscan kale, chopped
1/4 tsp red pepper flakes
2 Tbsp gluten-free all-purpose flour or tapioca flour optional*

Instructions

Heat a large skillet over medium heat and add the chopped bacon. Cook until bacon is crispy. Remove the cooked bacon from the skillet and place on a plate, leaving behind the bacon drippings.
Add the onion, garlic and potatoes to the pot, stir well, and cover. Cook, stirring occasionally until onions are translucent, about 3 to 5 minutes.
Scoot the onion and potato off to one side of the stock pot and add the ground turkey sausage. Brown the sausage for 2 minutes, flip and brown on the other side two minutes. Use a spatula to break up the turkey meat and mix everything together well. Transfer everything to your slow cooker and plug it in.
Add the remaining ingredients to the slow cooker and stir well. Secure the lid and cook on high for 3 hours, or low for 5 to 6 hours.
Serve with cooked bacon on top and a sprinkle of red pepper flakes and fresh parsley if desired.

Notes

*To make the soup thicker, add 2 to 3 tablespoons of your favorite gluten-free flour blend (or use all-purpose flour if you aren't gluten-free) or tapioca flour.

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