Cauliflower thickened Zuppa Toscana

September 23, 2013
0 Ratings
  • Serves 10
Author Notes

I have healthified this Italian American favortie, yes it has sausage, but I have removed all the other animal products (you don’t need them when the sausage provides so much condensed flavor and richness), I have included large amount of garden fresh veggies, and thickened with cauliflower puree! It was better than then the originaI! The recipe made probably 12 servings, so you only get a small amount of the meat, with loads of veggies! It may be a few days before you need to cook again though, as this makes enough to feed an army! If you like Zuppa Toscana, try this version, you will love it and no one will know it isn’t the decadent original. —Alexandra V. Jones

What You'll Need
  • 1 pound Good quality hot Italian sausage
  • 2 Russet potatoes, sliced as think as possible, I use a mandolin
  • 1 Bunch, Lactinato kale, chopped
  • 1 Bunch, chard, chopped
  • 2 Ribs celery, medium dice
  • 2 Carrots, medium dice
  • 1 Zucchini, sliced thin on mandolin
  • 1 medium onion, diced
  • 4 cloves garlic, smashed and minced
  • 8 cups stock, I used veggie.
  • 1 head cauliflower, chopped
  • salt and pepper to taste
  1. Over medium heat, in a large Dutch oven or soup pot place sausage and begin to render it of its fat. After five minutes or so add onions, garlic, carrots, celery, and pepper flakes if you are using them, cook five or so more minutes, spoon off any visible oil,add potatoes and kale. Add stock, turn heat up to medium high till it is at a low boil, reduce heat, add chard and zucchini, and cover, turn heat to low.
  2. While your soup simmers, in a medium sauce pan, place cauliflower and 2 cups lightly salted water, boil for 20 minutes until very soft, then blend until smooth and creamy. Add cauliflower puree to soup, sprinkle with some fresh parsley and cracked pepper, serve! This makes a huge amount so it is perfect for freezing.

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Chef de cuisine @Shelburne hotel Seaview, WA

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