Low Carb Zuppa Toscana Crockpot
Brown the sausage first to render fat and build flavor before adding to the slow cooker. Add the kale and almond milk toward the end so the greens stay vibrant and creamy without overcooking. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months for meal prep.
Time: Prep: 10 mins, Cook: 240-360 mins, Total: 250-370 mins
Servings: 8
Ingredients
- 1 pound ground Italian sausage (pork or turkey)
- 4 cups cauliflower florets (about 1 medium-sized head)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium)
- 1 cup unsweetened almond milk (or another low-carb milk of your choice)
- 3 cups kale, chopped
- ½ teaspoon red pepper flakes (adjust to your spice preference)
- Salt and pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
- In a skillet over medium heat, brown the ground Italian sausage until cooked through. Make sure to break it into small pieces as it cooks. Drain excess fat and set the cooked sausage aside.
- In the crockpot, combine the cooked sausage, chopped onion, minced garlic, cauliflower florets, chicken broth, and red pepper flakes.
- Cover the crockpot and cook on low heat for about 4-6 hours, or until the cauliflower is tender.
- 30 minutes before serving, stir in the chopped kale and unsweetened almond milk. Let it continue to cook until the kale is wilted and the flavors are well combined.
- Taste and season with salt and pepper as needed. The sausage and broth might already contain some salt.
- Ladle the soup into bowls and top with grated Parmesan cheese if desired.