Slow Cooker Low Carb Zuppa Toscana Soup


If you’ve ever had Zuppa Toscana soup before, you know it’s made with potatoes, sausage, kale, and a tasty broth.

Anyway, the easy way to make a keto-approved version of this soup is to replace potatoes with cauliflower, AND to closely watch the sugar content of the sausages you buy (which you should already be doing, by the way).

I’ve yet to meet someone who doesn’t love this soup, and I mean it. Even kids usually love it, which is no small accomplishment.

Slow Cooker Low Carb Zuppa Toscana Soup Recipe
Slow Cooker Low Carb Zuppa Toscana Soup – Skip the trip to your local restaurant and make a batch of this insanely delicious copycat soup! It’s healthy, it’s delicious, and it’s made low carb! Perfect for a low carb and keto-friendly lifestyle!


  • 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


  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.

Recipe Adapted : Slow Cooker Low Carb Zuppa Toscana Soup @ galonamission


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