Zuppa Toscana Crockpot Recipe (Low Carb)
Zuppa Toscana Crockpot Recipe delivers rich, creamy flavor with sausage, kale, and potatoes—perfect for easy, comforting weeknight dinners.
Ingredients
- 1 pound Italian sausage choose turkey sausage or any variety you prefer.
- 4 cups cauliflower florets (fresh or frozen)
- 1 medium – yellow onion finely chopped
- 4 fresh garlic cloves, finely minced for optimal flavor
- 4 cups low-sodium chicken broth (or homemade)
- 1 cup unsweetened almond milk (or coconut milk for a creamier dairy-free version)
- 4 cups of fresh kale, coarsely chopped with stems removed
- ½ teaspoon red pepper flakes, crushed (use more or less to suit your heat preference)
- Salt and ground black pepper — add according to taste
- Optional garnish: crispy bacon bits or grated Parmesan cheese
Instructions
- Brown the Sausage: Heat a skillet over medium heat and cook the Italian sausage, breaking it into crumbles as it browns. Pour off any remaining fat and place the sausage to the side.
- Assemble in the Crockpot: Add the cooked sausage, cauliflower florets, chopped onion, garlic, chicken broth, and red pepper flakes into your crockpot. Stir to combine.
- Slow Cook: Cover and cook on low for 4 to 6 hours, or until the cauliflower is soft and the flavors have melded.
- Add Greens & Almond Milk: About 30 minutes before serving, stir in the chopped kale and almond milk. Allow the soup to simmer until the kale softens and the broth becomes creamy.
- Season & Serve: Season to taste with salt and pepper, adjusting as necessary. Spoon the mixture into bowls and, if you like, garnish with bacon or Parmesan cheese.
Notes
This Crockpot Zuppa Toscana is everything you want in a weeknight meal: nourishing, easy, and absolutely comforting. With simple prep and big flavor, it’s a recipe you’ll come back to again and again — especially when you want something hearty and healthy that doesn’t take much effort.
Savor each cozy, smooth bite—made thoughtfully with your health at heart.
