Crock Pot Low Carb Zuppa Toscana Soup- Lunch Version

Crock Pot Low Carb Zuppa Toscana Soup- Lunch Version

Ingredients

  • 1 ¾ cups cook Ground Sausage
  • ½ cups cook and dice Bacon
  • ¼ cups dice Shallot
  • 1 teaspoon mince Garlic, Cloves
  • 4 cups Chicken Broth/Stock
  • 1 cup dice Cauliflower
  • 2 cups chop Kale
  • ¾ cups Heavy Whipping Cream

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • 1 serving = 1.5 cups
  • 520 Calories
  • 47g Total Fat
  • 19g Sat Fat
  • 0.5g Trans Fat
  • 125mg Cholesterol
  • 1560mg Sodium
  • 6g Total Carb
  • 1g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 20g Protein
  • 19 WW SmartPoints
  • Diabetic Exchanges: 8 Fat
  • 0 Fruit
  • 0 Milk
  • 0 Other Carb
  • 0 Starch
  • 1 Veg
  • 3 Lean Meat

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Recipes That Crock for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place the sausage, bacon, shallots, garlic, broth, and cauliflower into the slow cooker.
  2. Cook on low for 4-6 hours.
  3. Stir in the kale and cream.
  4. Allow to cool.
  5. Divide among the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in the microwave until warmed through.

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