A rich and flavorful keto-friendly Tuscan sausage dish with creamy sauce, fresh spinach, and sun-dried tomatoes, perfect for a satisfying low-carb meal.
Total Time:5 hours 10 minutes
Yield:4 servings
Ingredients
Sausage
1 lb Italian sausage (sweet or spicy)
Sauce and Vegetables
1 cup heavy cream
1 cup chicken broth
2 cups fresh spinach
1/2 cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
2 cloves garlic, minced
Salt and pepper to taste
For Serving
Grated Parmesan cheese for serving
Instructions
Brown the sausage: In a skillet over medium heat, cook the Italian sausage until browned completely, breaking it up as it cooks. Drain excess fat and transfer the sausage to the crockpot.
Combine ingredients in crockpot: Add heavy cream, chicken broth, fresh spinach, chopped sun-dried tomatoes, Italian seasoning, minced garlic, salt, and pepper to the crockpot with the sausage.
Cook the mixture: Stir all ingredients to combine evenly, cover the crockpot, and cook on low heat for 5 hours or on high heat for 3 hours until the flavors meld and spinach wilts.
Serve: Spoon the creamy Tuscan sausage mixture into bowls or plates, and garnish with grated Parmesan cheese. Serve hot for best flavor and texture.
Notes
For a spicier version, use spicy Italian sausage instead of sweet.
If you don’t have a crockpot, you can simmer the mixture covered on low heat on the stovetop for about 1 hour.
Sun-dried tomatoes can be substituted with cherry tomatoes or roasted red peppers for a different flavor.
For a thicker sauce, reduce the chicken broth to 1/2 cup.
Leftovers store well in the refrigerator for up to 3 days and can be reheated on stovetop or microwave.
