Description
A warm and hearty low carb twist on the classic Zuppa Toscana soup made in a slow cooker.
Ingredients
Scale
- 1 pound Italian sausage
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups kale, chopped
- 1 cup cauliflower florets
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
Instructions
- In a skillet, brown the Italian sausage over medium heat and drain excess fat.
- Transfer the sausage to the slow cooker.
- Add onion, garlic, chicken broth, cauliflower, Italian seasoning, and red pepper flakes.
- Cook on low for 6-8 hours.
- About 30 minutes before serving, stir in the kale and heavy cream.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For extra flavor, add shredded Parmesan cheese before serving.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg