In this household, we are HUGE fans of Crock-Pot and casserole meals; being a mom running a home-based business it’s essential for me to prepare meals that don’t take all day to do so. I know we all love Olive Garden’s yummy Zuppa Toscana Soup with the potatoes and all their glory, right? It’s been a while since we’ve been to Olive Garden, but the recipe I am about to share with you is JUST as good, if not better! One of the most flavorful soups I’ve ever eaten! AND, it was super easy to make! Let’s start with the ingredients…
Ingredients for Low Carb Zuppa Toscana:
1 pound mild or hot ground Italian sausage
1 tbsp olive oil
1 medium onion, finely diced
3 garlic cloves, minced (I used jarred minced garlic)
36 oz. chicken or vegetable stock
1 large cauliflower head, chopped into small florets
3 cups chopped kale (I bought bagged Kale)
1/4 tsp. crushed red pepper flakes
1 tsp. salt
1/2 tsp. pepper
1/2 cup heavy cream
One of the easiest, quickest recipes to prepare! And since it’s a Crock-Pot recipe you get to just walk away!
You will need to brown your Italian sausage in a skillet over medium heat until done. (This is probably the longest part of the preparation, after that it’s fast sailing!) Once your sausage has finished cooking, drain grease and place into Crock-Pot. Add 1 tablespoon of oil to your skillet to saute your onions. You want to saute the onions for 3-4 minutes or until translucent.
Now, you want to add all of your ingredients to the Crock-Pot minus the heavy cream (that’s for the end!). Add the onions, minced garlic, chicken or vegetable stock, cauliflower florets, kale, crushed red peppers, salt and pepper! Mix ingredients until well combined and cook for 4 hours on high or 8 hours on low.
After your soup has cooked for 4 or 8 hours, add the heavy cream and mix until combined. Serve hot!
I hope you enjoy this recipe, I had to share it! It’s seriously too good to keep to myself! It definitely made it to my favorites list! What is your favorite soup recipe?