Simple Way to Chicken Toscana Zoup

Cauliflower Tuscan Soup (Zuppa Toscana)

The serving sizes were good.

Recipe Summary Cauliflower Tuscan Soup (Zuppa Toscana)

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!

Ingredients | Chicken Toscana Zoup

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

Directions

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.

If you don't have an immersion blender, add slightly cooled soup to a standard blender in batches and blend to desired consistency. Return soup to the pot and then stir in cooked sausage, beans, and kale as directed in recipe.

A lower-fat option would be to use milk instead of cream, but the cream really makes it!

Info | Chicken Toscana Zoup

prep: 20 mins cook: 27 mins total: 47 mins Servings: 6 Yield: 6 servings

TAG : Cauliflower Tuscan Soup (Zuppa Toscana)

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Cauliflower,