Slow cooker soups and stews are going to be blowing up my site this season I can just feel it! If I could eat soup for every meal I totally would but sadly my husband never seems to find them filling enough unless I really load them up with proteins and veggies. This week, I wanted a simple, hands off dinner that I could literally just set and forget and after a very inspiring trip to the farmer's market, I decided to make garlic + onion free low FODMAP Zuppa Toscana, a super simple yet hearty soup that I knew would satisfy my husband enough to eat for dinner.
Meal prepping is back in full swing but it's also still pretty nice out so this garlic + onion free low FODMAP Zuppa Toscana was the perfect choice because I was able to prep all the ingredients in just under 20 minutes, toss everything into my slow cooker and head out for a hike with a friend and our pups. Even I need a break from the kitchen sometimes you guys!
I find that being on the low FODMAP diet, especially during the elimination phase, having a handful of great slow cooker and sheet pan meals to refer back to when you're feeling uninspired is totally key. When I first began the low FODMAP diet, that was truly all I ate! Now, I'm making it a point to resurface many of those recipes to share with you here so you never feel hungry or uninspired!
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!
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4 nitrate free pork sausage links*
3 medium red potatoes
2 cups rainbow chard greens (or kale, spinach)
1 tbsp garlic infused olive oil
2 tsp black pepper
1/2 tsp salt
1 tbsp thyme
1 tbsp oregano
1 tsp red pepper flakes
32oz bone broth
1 cup non dairy milk
Garnish with pancetta*, fresh Italian parsley, Parmesan
Over medium heat, brown the sausage in a lightly greased frying pan, about 3 minutes on each side.
Slice sausage into rounds and add to the basin of a slow cooker.
Dice potatoes, chop greens and add to the slow cooker, tossing around to incorporate with sausage.
Add all herbs and spices except for bay leaves.
Pour bone broth over ingredients in the slow cooker stirring to combine herbs + spices.
Place bay leaves on top (you will remove these post-cooking)
Cook on low for 8 hours or high for 4 hours.
Once cooking is complete, add non dairy milk 1/2 cup at a time until desired level of creaminess is met.
Before serving, brown pancetta in a pan over medium heat and top soup with pancetta, fresh parsley and parmesan cheese.
*Substitute with your favorite vegan friendly meat subs!