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!
Healthy Low Carb Zuppa Toscana Soup Crock Pot Recipe
- 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
- 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.