If you’ve ever tried the famous Zuppa Toscana from Olive Garden, you know just how comforting and delicious it is. Creamy, savory, and full of hearty ingredients, it’s the kind of soup that warms your soul. This Healthy Slow Cooker Zuppa Toscana Soup takes the classic favorite and gives it a wholesome twist. Made with lean turkey sausage, nutrient-rich kale, tender potatoes, and a lightened-up creamy broth, this slow cooker version is both healthy and effortless. Just toss the ingredients into your slow cooker and let it do the work while your home fills with the most incredible aroma.
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Why make this Healthy Slow Cooker Zuppa Toscana Soup?
Traditional Zuppa Toscana is indulgent, but this lighter version lets you enjoy all the flavor with fewer calories. Reasons you’ll want to make this recipe:
- Hands-off cooking: The slow cooker does all the work.
- Healthier ingredients: Lean meat, light cream, and plenty of vegetables.
- Perfect for meal prep: Makes a big batch that reheats beautifully.
- Family-friendly: Comforting flavors that even picky eaters will love.
Why will you love this Healthy Slow Cooker Zuppa Toscana Soup?
- Creamy and Comforting: All the flavor of the restaurant version, made lighter.
- Nutritious: Packed with protein, fiber, and vitamins from lean turkey sausage, potatoes, and kale.
- Easy Prep: Just chop, drop, and let the slow cooker handle the rest.
- Versatile: Works for weeknight dinners or Sunday family meals.
How to make Healthy Slow Cooker Zuppa Toscana Soup?
Ingredients:
- 1 pound lean ground turkey sausage (or chicken sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, diced (skin on for extra fiber)
- 6 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 1 cup light coconut milk or half-and-half
- 4 cups fresh kale, chopped
- Olive oil, for cooking
Directions:
- Cook sausage: In a skillet, heat olive oil and cook turkey sausage until browned. Transfer to slow cooker.
- Add vegetables: Add onion, garlic, and potatoes into the slow cooker.
- Add broth and seasonings: Pour in chicken broth and stir in oregano, red pepper flakes, salt, and pepper.
- Slow cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
- Add creaminess: Stir in coconut milk or half-and-half, then add chopped kale. Cook for another 15 minutes.
- Serve: Ladle into bowls and enjoy warm.
How to serve Healthy Slow Cooker Zuppa Toscana Soup?
Serve this soup with a slice of whole-grain bread, garlic knots, or a simple side salad. Sprinkle with a little grated parmesan for extra flavor if desired.
The Best Way To Store Healthy Slow Cooker Zuppa Toscana Soup
Cool completely before storing in airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if needed.
Tips to Make Healthy Slow Cooker Zuppa Toscana Soup
- Use turkey or chicken sausage instead of pork for a lighter version.
- Leave the potato skins on for added fiber and nutrients.
- Add the kale at the end to keep it vibrant and fresh.
- Adjust creaminess by using more or less coconut milk or half-and-half.
Variation
- Low-Carb Version: Replace potatoes with cauliflower florets.
- Spicy Kick: Use hot Italian turkey sausage.
- Extra Protein: Add a can of white beans for even more protein and fiber.
Healthy Slow Cooker Zuppa Toscana Soup
Equipment
- Slow cooker
- Skillet For browning sausage
- Wooden spoon
- Chef’s knife
- Cutting board
Ingredients
- 1 lb lean ground turkey sausage (or chicken sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, diced (skin on for fiber)
- 6 cups low-sodium chicken broth
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 cup light coconut milk or half-and-half
- 4 cups fresh kale, chopped
- Olive oil, for cooking
Instructions
- In a skillet, heat olive oil over medium heat. Cook turkey sausage until browned, then transfer to slow cooker.
- Add onion, garlic, and diced potatoes to the slow cooker.
- Pour in chicken broth. Stir in oregano, red pepper flakes, salt, and pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
- Stir in coconut milk or half-and-half, then add chopped kale. Cook for 15 minutes.
- Ladle into bowls and serve warm, optionally topped with parmesan.
Notes
Nutrition
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FAQs
Q1: Can I make this recipe dairy-free?
Yes! Use light coconut milk instead of half-and-half for a creamy, dairy-free option.
Q2: Can I use spinach instead of kale?
Definitely. Spinach works well but add it in just before serving as it wilts quickly.
Q3: Can I make this on the stovetop instead of a slow cooker?
Yes! Simmer everything in a large pot on the stove for about 40 minutes until potatoes are tender, then add cream and kale.