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Prep time
10 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
This lower carb version of the popular Zuppa Toscana replaces potatoes with cauliflower for an equally delicious soup.
—She's Almost Always Hungry
Ingredients
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1 pound
spicy Italian sausage, preferably bulk sausage, otherwise remove links from casings
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1 tablespoon
olive oil
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1
medium onion, chopped
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3
cloves garlic, minced
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Pinch
crushed red pepper flakes, optional
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4 cups
low-sodium chicken broth
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1
medium cauliflower, cut into bite-sized florets
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1 bunch
kale (about 10-12 stems), washed, destemmed, and cut into bite-sized strips
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1 cup
heavy cream, or to taste
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Salt and pepper to taste
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Grated or shredded Parmesan cheese for serving
Directions
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In a large Dutch oven or heavy bottom soup pot, heat the olive oil over medium heat. When oil is shimmering but not smoking, add sausage. Cook until sausage is browned, breaking up into smaller pieces as it cooks. Remove sausage with a slotted spoon and set aside.
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Add onion to sausage drippings and sauté until onion is translucent but not browned, about 5 minutes. Add garlic and crushed red pepper. Cook for another 30 seconds, until fragrant.
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Add the chicken broth and cauliflower. Bring to a boil then reduce heat. Simmer for 15 minutes or until cauliflower is fork tender.
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Return the sausage to the pot and add the kale. Cook for another 5 minutes until the kale is wilted.
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Add the heavy cream and heat through, about 2 minutes.
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Taste and season with salt and pepper as needed. Serve with a sprinkling of Parmesan cheese.
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