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
Katie says
February 17, 2019 at 12:22 pmIt should freeze fine.
Jessica says
February 17, 2019 at 4:26 amCan you freeze this and
Use later or will the kale be terrible rewarded?
Ray says
January 8, 2019 at 9:37 pmYou can substitute turnip for potatoes, it looks the same tastes about the same and consistency is there
Katie says
November 14, 2018 at 7:57 pmI apologize, it is cooked on a low setting at 4 to 6 hours. I am correcting it.
Cheryl says
November 13, 2018 at 7:30 pmMy Crock-Pot has low and high settings, no medium.
Could you tell me what times would be for cooking on low or high? It looks delish!
Katie says
August 9, 2018 at 9:46 pmThis is a low carb recipe. Low carb recipes are typically fattier. You do need this much liquid because it is a soup. If you used milk it would be full of sugar. The heavy cream makes it thick and creamy. If you would like to make a lower calorie/fat version, you can swap out 2 cups of the cream with chicken broth. It will be less creamy, but should still be tasty.
Cindy says
August 9, 2018 at 6:29 pmHealthy Low Carb Zuppa Toscana Soup Crock Pot Recipe
Can you tell me if the 4 cups (32 oz.) of heavy cream is a typo for this recipe? That seems like a lot of liquid, also quite a bit of fat for being a “healthy” recipe?
Lisa H. says
May 25, 2018 at 4:29 amSounds 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 says
May 23, 2018 at 10:04 amI 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 says
May 23, 2018 at 1:58 amCan I swap the 4 cups of heavy cream with unsweetened almond milk? I am allergic to dairy. Would anything change?
Thanks
Katie says
February 8, 2018 at 9:46 pmYou could swap the kale with spinach. It will taste a bit different. I wouldn’t add the spinach until you are ready to serve it. The spinach will cook fast and if yo leave it in the soup too long it will become mushy.
Brenda Brown says
February 8, 2018 at 9:01 pmEvervswapped spinach in for the kale? Not a fan of it.
Katie says
January 14, 2018 at 12:47 pmBased on adding the ingredients in the My Fitness Pal Calorie Calculator it says: 260 Calories per serving, 4 carbs, 22 grams fat, 12 grams protein, 2 grams sugar. The result may vary based on brand of sausage you use. http://www.myfitnesspal.com/recipe/view/32596414164205
Katie says
January 14, 2018 at 12:46 pmBased on adding the ingredients in the My Fitness Pal Calorie Calculator it says: 260 Calories per serving, 4 carbs, 22 grams fat, 12 grams protein, 2 grams sugar. The result may vary based on brand of sausage you use. http://www.myfitnesspal.com/recipe/view/32596414164205
Linda Giordano says
January 13, 2018 at 4:28 pmFantastic recipe! I’ve made it over and over! Would like to know the net carbs & sugars.
Frankie Allen says
January 10, 2018 at 9:10 pmDo you know what the Nutrition Facts ( calories , carbs, fat) per serving are? Thanks in advance!
Kristen R says
March 17, 2017 at 12:05 pmI’m a sucker for heavy cream and sausage! This looks fantastic!
Ashley @ Big Flavors from a Tiny Kitchen says
March 13, 2017 at 8:45 pmI love making restaurant inspired meals at home. And making it in the crockpot is even better!
Sasha @ Eat Love Eat says
February 21, 2017 at 8:38 pmThis looks delicious!
Whitney Bond says
February 20, 2017 at 12:12 amLooks like the perfect warm, comforting recipe for winter!
Monica says
February 19, 2017 at 8:20 pmThis sounds delicious! Slow cooker soups really are the best this time of year, no? Nothing like coming home to a cozy supper already prepared and that amazing smell in your house!
Natalie says
February 2, 2017 at 4:17 amIf 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 says
January 16, 2017 at 7:05 pmAngel, It is perfectly fine to omit the bouillon. I just add it for flavor. It will still be good.
Angel says
January 16, 2017 at 7:00 pmIs it ok to omit the chicken bouillon?
Kathy @ Beyond the Chicken Coop says
January 16, 2017 at 1:52 amI love that you’ve made this wonderful soup healthier! This is soup season and making it in a crockpot is just a great idea! I love having dinner all ready when I get home!
Dawn @ Girl Heart Food says
January 13, 2017 at 2:19 pmSpicy sausage for the win!! Do you know I’ve never been to an Olive Garden?! We don’t have them around here and once when we were travelling we were going to go, but it was a long wait so we passed. Now, I can have something even better!! This soup looks amazing and I just love using my slow cooker….all year round, but especially these days when it’s super cold outside. Pinned! Have a great weekend! xo
karrie @ Tasty Ever After says
January 12, 2017 at 7:58 pmLove 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 🙂
Stephanie says
January 11, 2017 at 11:44 pmLooks so amazing!!