Cauliflower Tuscan Soup (Zuppa Toscana) recipe

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Ingredients

½ pound mild or spicy Italian sausage links
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
4 cups chicken broth or more as needed
1 head cauliflower, broken into small florets
3 cups baby kale
1 (14 ounce) can navy beans, rinsed and drained
1 cup heavy whipping cream
salt and ground black pepper to taste

Nutrition Info

372.9 calories
carbohydrate: 25.1 g
cholesterol: 73.2 mg
fat: 24.9 g
fiber: 6.4 g
protein: 14.2 g
saturatedFat: 12 g
servingSize: -
sodium: 1462.6 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook Italian sausage in a large Dutch oven until browned, 3 to 5 minutes. Drain excess fat and place cooked sausage on a paper towel-lined plate.

  2. Heat olive oil in the Dutch oven over medium heat and cook onion and garlic until soft and translucent, 2 to 3 minutes. Stir in cauliflower florets and cook until slightly toasted, about 5 minutes. Pour in chicken broth and bring to a boil. Cook until cauliflower is tender, about 10 minutes.

  3. Puree soup with an immersion blender until smooth. Stir in cooked sausage, kale, and beans, cook until kale begins to wilt, 1 to 2 minutes. Stir in heavy cream and heat through, about 1 minute. Season with salt and pepper.

Recipe Yield

6 servings

Recipe Note

A copycat of a famous Italian restaurant soup, but with cauliflower and small white beans instead of potatoes. Easy way to sneak more vegetables into food. Kids and hubby loved it!

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