Slow Cooker Low Carb Zuppa Toscana Soup (Keto-Friendly

• Gluten free

• Meat

  • 1 lb Italian sausage, mild or hot ground

• Produce

  • 1 Cauliflower head, large
  • 3 Garlic cloves
  • 3 cups Kale
  • 1/2 cup Onion or 1 medium onion

• Canned Goods

  • 36 oz Chicken or vegetable stock

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1/2 cup Heavy cream

Found on galonamission.com

Description

Ingredients

• 1 pound mild or hot ground Italian sausage
• 1 tablespoon oil
• ½ cup finely diced onion or 1 medium onion, finely diced
• 3 garlic cloves, minced
• 36 ounces chicken or vegetable stock
• 1 large cauliflower head, diced into small florets
• 3 cups chopped kale
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup heavy cream

Directions

• Brown the ground sausage in a skillet over medium heat until done.
• Using a slotted spoon, remove the sausage and place it into at least a 6-quart slow cooker. Discard the grease.
• Place the oil in the same skillet and saute the onions for 3-4 minutes or until translucent.
• Add the onions, chicken or vegetable stock, cauliflower florets, kale, crushed red pepper flakes, salt, and pepper to the slow cooker. Mix until combined.
• Cook on high for 4 hours or on low for 8 hours.
• Add the heavy cream and mix until combined.
• Serve hot.

Nutrition