Description
A hearty and low carb twist on the classic Zuppa Toscana soup, made with sausage, kale, and cream.
Ingredients
Scale
- 1 pound Italian sausage
- 4 cups chicken broth
- 1 cup heavy cream
- 3 cups kale, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- In a skillet, brown the Italian sausage over medium heat. Drain excess fat.
- Transfer the sausage to a slow cooker.
- Add the chicken broth, onion, garlic, red pepper flakes, and Italian seasoning to the slow cooker.
- Cook on low for 6 hours or high for 3 hours.
- Stir in the kale and heavy cream in the last 30 minutes of cooking.
- Season with salt and pepper to taste before serving.
Notes
- This soup can be stored in the refrigerator for up to 4 days.
- Reheat on the stove or in the microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg