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Creamy Low‑Carb Tuscan Cabbage Soup

Recipe by Evelyn Kitchen on InstagramAdded 3 November 2026.

15 minutes to prep, 4 hours to cook. A hearty, low‑carb Tuscan cabbage soup packed with protein from ground meat, creamy dairy, and savory vegetables. The slow‑cooker method yields a velvety texture while keeping prep minimal, making it perfect for a comforting dinner any night.

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Method

  1. Add chopped green cabbage, ground meat, chopped bell peppers, sun‑dried tomato liquid, and chicken broth to the slow cooker.

  2. Set the slow cooker to low and cook for several hours until the vegetables are tender and the meat is cooked through.

  3. Stir in spinach leaves and continue cooking until the spinach wilts.

  4. Pour in heavy cream and sprinkle grated Parmesan cheese, stirring gently until the soup becomes creamy.

  5. Serve hot.

Tips while you cook

Combine ingredients before cooking
Add the chopped cabbage, ground meat, bell peppers, sun‑dried tomato liquid, and broth together before setting the slow cooker.
Add spinach after vegetables soften
Stir in the spinach leaves only once the cabbage and peppers are tender.
Finish with dairy for creaminess
Pour in heavy cream and sprinkle Parmesan at the end, stirring gently until the soup is creamy.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Evelyn Kitchen’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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