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Slow Cooker Zuppa Toscana Soup
  1. Brown the sausage over medium heat in a skillet
  2. Strain and rinse meat to remove any remaining grease, place in slow cooker
  3. Sauté onions in olive oil for 3-4 minutes or until translucent, place in slow cooker
  4. Add chicken or vegetable stock, cauliflower, kale, crushed red pepper flakes, salt, and pepper to slow cooker; mix until combined
  5. Cook on high for 4 hours or on low for 8 hours
  6. Add the heavy cream, stir until combined
  7. Serve hot
Recipe Notes

Approx. Nutrition Facts per serving: 246 calories, 14 grams protein, 7 grams carbohydrates

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