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 caloriescarbohydrate: 25.1 gcholesterol: 73.2 mgfat: 24.9 gfiber: 6.4 gprotein: 14.2 gsaturatedFat: 12 gservingSize: -sodium: 1462.6 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Tuscan Soup (Zuppa Toscana)
Directions
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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.
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.
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.