Keto Crockpot Soup with Sausage and Cauliflower
Ground Italian sausage, kale, and cauliflower simmer in a slow cooker with chicken broth before finishing with a splash of heavy cream.
Ingredients
- 1 lb ground Italian sausage 450 g
- 1 tbsp olive oil 15 ml
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups chicken broth 945 ml
- 1 large head cauliflower cut into small florets
- 3 cups chopped fresh kale 60 g
- 1 tsp kosher salt 5 g
- 1/2 tsp black pepper 1 g
- 1/4 tsp crushed red pepper flakes 0.5 g
- 1/2 cup heavy cream 120 ml
Instructions
- Heat a large skillet over medium heat. Cook the ground Italian sausage, breaking it apart with a wooden spoon, until browned and no pink remains. Ensure the pork reaches a safe internal temperature of 160°F (71°C) on an instant-read thermometer.
- Use a slotted spoon to transfer the cooked sausage to a 6-quart slow cooker. Drain and discard any excess grease from the skillet.
- Add the olive oil to the same skillet over medium heat. Stir in the diced onion and cook for 3 to 4 minutes until translucent.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Transfer the cooked onions and garlic to the slow cooker with the sausage.
- Add the chicken broth, cauliflower florets, chopped kale, kosher salt, black pepper, and crushed red pepper flakes to the slow cooker. Stir well to combine all the ingredients.
- Cover and cook on high for 4 hours or on low for 8 hours. The cauliflower should be very tender.
- Stir in the heavy cream and let the soup warm through for 5 minutes before serving.
Notes
Food safety: Always cook ground pork sausage to a minimum internal temperature of 160°F (71°C).
You can use either mild or hot Italian sausage depending on your spice preference.
Chop the cauliflower into bite-sized florets so they cook evenly and fit easily on a spoon.