Crock-pot Zuppa Toscana Soup Recipe - Keto Dupe

First I would like to say Happy New Year!!! 2020 is now upon us and I'm excited to share my first post of this new decade!!! Secondly, I want to share this amazing recipe that I stumbled across (from Pinterest of course).. I had been craving this Zuppa Toscana soup from Olive Garden, but with me doing keto I had certain restrictions and limitations on what I could consume. So, I turn to pinterest like always to see what I could find and BOOM!!! There it is, the perfect recipe, thanks to the Gal on a Mission blog! I did switch out a couple of things in the recipe, such as the heavy cream because I no longer consume dairy products and I used frozen cauliflower instead of the head of cauliflower the recipe calls for. My very first time I made this I let one of my very dear friends try it and she instantly fell in love with it just as I did! It's a very simple, low carb and dairy free (optional) recipe. I usually come home on my lunch break (1 hour) to get everything prepped and ready to throw in the crock-pot for 4 hours.

Disclaimer: This post contains affiliate links. Meaning that if you purchase their product by using my direct link, I receive a small compensation at no extra cost to you . HOWEVER, I recommend tools and resources I absolutely love and/or currently use myself. Thank you so much for your support

Ingredients

• 1 pound ground Italian Sausage ( I use hot {you can use mild if you prefer less spice})

• 1 tablespoon of oil of your liking ( I use avocado/olive oil)

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 36 ounces or 4 1/2 cups of chicken broth

• 1 large cauliflower head or 2 bags of frozen cauliflower florets

• 3 cups of chopped kale (I usually by the bagged kale (1lb bag 16 oz) it works just as fine)

• 1/4 teaspoon crushed red pepper flakes

• 1 teaspoon salt

• 1 teaspoon pepper

• 1/2 coconut half & half cream-unsweetened (I bought the Coffee Mate Natural Bliss brand)

---

Instructions

• Over medium-high heat, brown the Italian sausage until done.

• Drain the grease from the sausage and then place the sausage into a 6-quart crock-pot.

• In the same skillet, add your tbs. of oil and saute the onions until translucent (3-4 minutes) and then add your garlic for 1 min or until fragrant.

• Add the onion/garlic, chicken broth, cauliflower, kale, crushed red pepper, salt, and pepper to the crock-pot. Mix well.

• Cook on high for 4 hours covered or on low for 8 hours.

• Add the coconut cream and mix until well combined.

• Serve hot.

---

For the original recipe click here.

---

#ketodinner #ketosoup #dairyfree #ketorecipes