SLOW COOKER LOW CARB ZUPPA TOSCANA SOUP (KETO-FRIENDLY)

I’m afraid it would be a little mushy, and that’s not the texture we are going after. I used hot Italian sausage, but remember to watch the sugar in store-bought sausage.

SLOW COOKER LOW CARB ZUPPA TOSCANA SOUP (KETO-FRIENDLY):

INGREDIENTS

• 1 pound mild or hot ground Italian sausage
• 1 tablespoon oil
• ½ cup finely diced onion or 1 medium onion, finely diced
• 3 garlic cloves, minced
• 36 ounces chicken or vegetable stock
• 1 large cauliflower head, diced into small florets
• 3 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.
4. Add the onions, chicken or vegetable stock, cauliflower florets, kale, crushed red pepper flakes, salt, and pepper to the slow cooker. Mix until combined.
5. Cook on high for 4 hours or on low for 8 hours.
6. Add the heavy cream and mix until combined.
7. Serve hot.

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