"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Slow Cooker Zuppa Toscana Soup (KETO-FRIENDLY) Recipe

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This recipe for Slow Cooker Zuppa Toscana Soup (KETO-FRIENDLY), by , is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jaimie Douglas

Category:
Category:

Ingredients:  
Ingredients:  
1 pound mild or hot ground Italian sausage
1 tablespoon oil
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
teaspoon crushed red pepper flakes
1 teaspoon salt
teaspoon pepper
cup heavy cream

Directions:
Directions:
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.
Serve hot.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
8 hours
Personal Notes:
Personal Notes:
Calories: 246 Fat: 19 Carbohydrates: 7 Sugar: 3 Sodium: 387 Protein: 14

 

 

 

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