Slow Cooker Low Carb Zuppa Toscana Soup Food

LOW CARB CROCK POT ZUPPA TOSCANA SOUP

Steps:

• Brown sausage, adding bacon, shallots and garlic while cooking.
• Drain and add to 4-6 quart slow cooker.
• Add broth and cauliflower and cook on low 4-6 hours or until cauliflower is tender.
• Turn off heat and stir in kale and heavy cream.
• Serve in bowls.

SLOW COOKER LOW CARB ZUPPA TOSCANA SOUP

Steps:

• Brown the ground sausage in a skillet over medium heat until done.
• Using a slotted spoon, remove the sausage and place it into at least a 6-quart slow cooker. Discard the grease.
• 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.
• Cook on high for 4 hours or on low for 8 hours.
• Add the heavy cream and mix until combined.

LOW-CARB ZUPPA TOSCANA

Steps:

• Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
• Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
• Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

SLOW COOKER ZUPPA TOSCANA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
• Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
• Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

OLIVE GARDEN LOW CARB ZUPPA TOSCANA SOUP

Steps:

• Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool.
• In the same skillet cook the sausage and set aside ( I put it on the back burner).
• In a large soup/stew pan put cook onions until tender and clear.
• Add in garlic and cook for a minute.
• Add water and chicken boullion cubes.
• Start to tear the bacon into bite size pieces and add to the pot.
• Add sausage.
• Add cauliflower.
• Cook for 15 minutes (until cauliflower is soft).
• Add heavy cream.
• Add kale (I tear mine into bite size pieces).
• Simmer for 5-10 minutes.