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  • Writer's pictureMegan George

Slow Cooker LC/Keto Zuppa Toscana Soup

INGREDIENTS - 1 pound mild or hot ground Italian sausage 1 tablespoon oil 1 medium onion, finely diced 3 garlic cloves, minced 36 ounces chicken stock 1 large cauliflower head, diced into small florets 4 cups chopped kale ¼ teaspoon crushed red pepper flakes 1 teaspoon salt ½ teaspoon pepper ½ cup heavy cream


INSTRUCTIONS -

  1. Brown the ground sausage in a skillet over medium heat until done.

  2. Using a slotted spoon, remove the sausage and place it into at least a 6-quart slow cooker. Discard the grease.

  3. 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.

  4. Cook on high for 4 hours or on low for 8 hours. Add the heavy cream and mix until combined.

  5. Serve hot

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