This soup is an Italian favorite, and once you try it you will see why! The traditional zuppa toscana is made with potatoes, but you will be replacing them with cauliflower in this recipe.
Bacon is also an optional ingredient in the recipe, but it really does make a big difference. I suppose adding bacon to anything brings it up a notch!
- 4 cups cauliflower (cut into small pieces)
- 4 cups kale (torn into bite-sized pieces)
- 1 lb spicy sausage
- 1/2 lb cooked crumbled bacon
- 2 quarts chicken broth (about 8 cups)
- 1/2 large onion (diced)
- 1 1/2 cups heavy cream
- 1 tbsp minced garlic
Cook the sausage on a skillet until brown, and then set aside.
In a large pot, sauté the diced onion until clear, and then add the garlic and cook for one minute.
Add the chicken broth, cauliflower, bacon and sausage to the pot and cook for 15-20 minutes (or until the cauliflower is soft).
Add the heavy cream and kale, and simmer for 5-10 minutes. Feel free to add any optional seasoning at this point (salt, pepper, etc.)
Enjoy immediately, or store in the fridge for up to 5 days.