Everyone's favorite recipe at Olive Garden is the Zuppa Toscana Soup. I decided to make my own healthy version. In this post you'll find my low carb zuppa toscana soup crockpot recipe. It is delicious and easy to make. You'll love it.
Zuppa Toscana Soup
Zuppa Toscana Soup is one of our family's favorite dishes at Olive Garden. But lets face it. The Olive Garden version is full of unwanted carbs. And who wants those extra carbs? Not me! And why would I want my family eating all those carbs if they don't need to? Therefore, I wanted to make a low carb version of the delicious Zuppa Toscana that I can make easily in the crockpot!
Low Carb Zuppa Toscana Soup Crockpot Recipe
I love a potato.... In fact, the potato is my weakness. I have yet to be able to pass down a chip or french fry that has been wavered in my face. But I don't miss the potato in this soup. I filled it with some extra celery to replace the potato texture. Then added a boat load of that healthy kale. The spicy sausage flavors up the creamy soup. And the onions and carrots add additional flavor and texture. When you cook this low carb zuppa toscana in your crockpot, your kitchen is going to smell amazing.
YUMMMMM.... Nope! You won't miss the potato in this crockpot soup recipe! You are welcome!
I like to use spicy sausage when making this. It gives it a great taste. I even like to top it with crushed red peppers. But if you can't take the heat, you can use mild sausage.
This Healthy Crockpot Low Carb Zuppa Toscana Soup also freezes well so it is great to make a big batch and freeze half for later. Win, win!
If you like this low carb zuppa toscana soup crockpot recipe, check out my other great family meals: Hamburger Soup, Crock-Pot Pepperoncini Pot Roast, and Black Forest Ham, Egg, and Cheese Cups.
Healthy Low Carb Zuppa Toscana Soup Crock Pot Recipe
Ingredients
- 1 pound spicy sausage
- 1 onion diced
- 1 cup chopped celery
- 1 cup chopped carrots
- 4 minced garlic cloves
- 32 oz chicken broth
- 1 chicken boullion
- 4 cups heavy cream
- 4 cups of chopped kale
- Salt and pepper to taste
- Red pepper flakes and fresh parmesan to garnish
Instructions
- Cook sausage and drain fat.
- In a crockpot, add sausage, onion, celery, carrots, garlic, chicken broth, and chicken boullion.
- Cook 4 to 6 hours on low.
- Add heavy cream, kale, salt and pepper. Stir well.
- Cook additionally 30 minutes.
- Serve garnishing with crushed red peppers and freshly grated parmesan.
Nutrition- Nutrition info is based on estimation only.
Katie
It should freeze fine.
Jessica
Can you freeze this and
Use later or will the kale be terrible rewarded?
Lisa H.
Sounds good! I'm actually now thinking of do one part almond milk and one part Greek yogurt. To help thicken it. I'll let you know how it goes!
Katie
I think it would work. I sometimes swap out milk for almond milking soups myself when I am eating on the healthier side. However, it won't be quite as rich and creamy. It might be a bit more watery. I have never made it that way with this recipe, so I can't confirm. If you are already accustomed to the difference in taste, I would not think it would be a big difference for you. If it is too watery, you could take out a little broth and mix it with cornstarch, then add it back in to thicken. But I really don't think it will be bad.
Lisa
Can I swap the 4 cups of heavy cream with unsweetened almond milk? I am allergic to dairy. Would anything change?
Thanks
Linda Giordano
Fantastic recipe! I've made it over and over! Would like to know the net carbs & sugars.
Frankie Allen
Do you know what the Nutrition Facts ( calories , carbs, fat) per serving are? Thanks in advance!
Natalie
If I replaced the heavy cream with 2% Milk, would there be a difference in taste or only in the thickness of the broth? Thanks!
Katie
Angel, It is perfectly fine to omit the bouillon. I just add it for flavor. It will still be good.
Angel
Is it ok to omit the chicken bouillon?
karrie @ Tasty Ever After
Love this recipe so much that I put it in a soup recipe roundup...and I stole your photo!! LOL! Seriously, I did steal your photo but gave you credit and, another seriously, I'll be making this soup this weekend.