Zuppa Toscana Soup Recipe with Cauliflower

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F and place bacon in the oven for 15-20 minutes until crispy, checking at 15 minutes and adding more time if needed.

Add a little extra virgin olive oil to a pot.

Remove Italian sausage from its casing and add to the pot, browning it until cooked through.

Remove browned sausage from the pot, leaving some bits for flavor, and drain excess grease.

Add chopped onion to the pot and cook until slightly translucent, about 3-4 minutes.

Add minced garlic and chopped red pepper to the pot, cooking until the red pepper softens.

Pour in white wine to deglaze the pan, scraping up the brown bits, and let it reduce to about 1/4 of the original amount.

Add salt, black pepper, and red pepper flakes, cooking for about 2 minutes.

Add chicken broth to the pot and bring to a simmer.

Add cauliflower to the pot, stir, and cover to simmer for about 15 minutes.

Check the bacon and remove it from the oven when crispy, totaling about 20 minutes of cooking time.

After 15 minutes, add 2 cups of heavy cream to the pot and stir to combine.

Add 1 cup of grated parmesan cheese to the pot and stir until melted.

Check the tenderness of the cauliflower by piercing it with a fork; it should be tender.

Return the browned Italian sausage to the pot and let it simmer for an additional 5 minutes.

Turn off the heat and add kale to the pot, allowing the soup to cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens