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 says
It should freeze fine.
Jessica says
Can you freeze this and
Use later or will the kale be terrible rewarded?
Ray says
You can substitute turnip for potatoes, it looks the same tastes about the same and consistency is there
Katie says
I apologize, it is cooked on a low setting at 4 to 6 hours. I am correcting it.
Cheryl says
My 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
This 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
Healthy 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
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!