Low Carb Crock Pot Zuppa Toscana Soup Recipes

LOW-CARB ZUPPA TOSCANA

Steps:

• Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
• Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
• Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

LOW CARB CROCK POT ZUPPA TOSCANA SOUP

Steps:

• Brown sausage, adding bacon, shallots and garlic while cooking.
• Drain and add to 4-6 quart slow cooker.
• Add broth and cauliflower and cook on low 4-6 hours or until cauliflower is tender.
• Turn off heat and stir in kale and heavy cream.
• Serve in bowls.

SLOW COOKER LOW CARB ZUPPA TOSCANA SOUP

Steps:

• 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.

SLOW COOKER ZUPPA TOSCANA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
• Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
• Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.