Description
A delicious low carb version of the classic Zuppa Toscana soup, made easy in the slow cooker with Italian sausage, kale, cauliflower, and a creamy broth.
Ingredients
1 pound Italian turkey sausage, casings removed
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low sodium chicken broth
3 cups cauliflower florets
4 cups kale, stems removed and chopped
1 cup heavy cream
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
In a large skillet over medium heat, cook the Italian turkey sausage, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Transfer the cooked sausage to the slow cooker.
Add the diced onion, minced garlic, chicken broth, cauliflower florets, crushed red pepper flakes, dried oregano, dried basil, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 5 hours.
After 5 hours, add the chopped kale to the slow cooker. Stir to combine.
Cover and cook on low for an additional 1 hour, until the kale is tender and the cauliflower is soft.
Stir in the heavy cream and cook uncovered for 10 minutes to heat through.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours