Kids will love this soup—if yours can’t tolerate any level of heat, simply leave out the crushed red pepper flakes. They can be sprinkled on the servings of those who do want a little spice in their soup.
Serves 4
Prep: 10 minutes
Slow Cook: 4 hours (low) or 2 hours (high)
Total: 4 hours 25 minutes
1 pound Whole30-compliant sweet Italian chicken sausage, diagonally sliced ½ inch thick
4 cups Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
1 can (14.5 ounces) Whole30-compliant diced tomatoes, undrained
½ cup chopped onion
2 cloves garlic, minced
1½ teaspoons Whole30-compliant Italian seasoning
¼ teaspoon salt
¼ teaspoon red pepper flakes
1½ cups cauliflower rice or cauliflower crumbles
4 cups baby spinach
In a 3½- to 4-quart slow cooker, combine the sausage, broth, tomatoes, onion, garlic, Italian seasoning, salt, and red pepper flakes. Cover and cook on low for 4 to 5 hours or on high for 2 to 2½ hours.
Turn the slow cooker to high if using the low setting. Stir in the cauliflower. Cover and cook until the cauliflower is tender, 15 to 20 minutes. Stir in the baby spinach. Serve.