(Serves 6)
Cozy up with this lighter twist on a classic! Our Zuppa Toscana with Cauliflower swaps out the heavy potatoes for tender cauliflower, keeping all the creamy, savory flavor you loveāwithout the carb crash. Packed with spicy Italian sausage, crispy bacon, and nutrient-rich greens, this one-pot wonder is perfect for meal prep or a chilly night in. Comfort food, upgraded!
Ingredients:
- 1 pound ground mild Italian sausage (I prefer chicken Italian sausage)
- 1 1/4 teaspoons crushed red pepper flakes
- 6 slices bacon, cut into 1/2-inch pieces (use chicken or turkey bacon for a healthier alternative)
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic
- 69 oz of low sodium chicken broth or stock
- 24 oz of frozen cauliflower (precooked)
- 1 bag of frozen spinach or kale (precooked)
- 1 cup half and half
Instructions:
- Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same pot over medium heat until crisp, about 5-10 minutes. Remove bacon, leaving a few tablespoons of drippings in the bottom of the Dutch oven. Stir in the onion and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat.
- Add the cooked cauliflower and greens and cook on medium for 5 minutes.
- Reduce the heat to low and stir in the half and half and the pre-cooked sausage; simmer for an additional 5 minutes and serve.
- Serve your delicious soup and top with crumbled bacon.
Notes: If you would like a little additional Italian flavor, add a teaspoon of Italian seasoning along with the cauliflower and spinach or kale.
Nutrition Info (Per Serving)
š½ļø Serves 6
- Calories: ~290 kcal
- Protein: 17g
- Total Fat: 20g
- Saturated Fat: 7g
- Carbs: 9g
- Sugars: 3g
- Fiber: 2g
- Cholesterol: 50mg
- Sodium: 620mg
- Potassium: 500mg
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