Cauliflower Tuscan Soup Zuppa Toscana Recipes

SUPER-DELICIOUS ZUPPA TOSCANA

Super-Delicious Zuppa Toscana image

This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!

Provided by souporsweets

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound bulk mild Italian sausage
1 ¼ teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potatoes, thinly sliced
1 cup heavy cream
¼ bunch fresh spinach, tough stems removed

Steps:

Cook the Italian sausage and red pepper flakes in a Dutch oven 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 Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g

LOW-CARB ZUPPA TOSCANA

Low-Carb Zuppa Toscana image

I was looking for a low-carb option of one of our favorite soups. The cauliflower soaks up the flavor and my hubby didn't notice that it wasn't potatoes!

Provided by Jessica Grantham

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

Time 1h3m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound Italian sausage (such as Jimmy Dean®), casings removed
6 slices bacon, cut into 1/2-inch pieces
1 onion, diced
3 cloves garlic, pressed
2 (32 ounce) cartons chicken broth
½ cup water
1 cube chicken bouillon (such as Knorr®)
1 teaspoon ground black pepper
5 cups chopped cauliflower florets
3 cups stemmed and chopped kale
½ cup half-and-half
¼ cup grated Parmesan cheese

Steps:

Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 349.4 calories, Carbohydrate 17.1 g, Cholesterol 57.8 mg, Fat 22.5 g, Fiber 3.6 g, Protein 20.2 g, SaturatedFat 8.3 g, Sodium 2564.4 mg, Sugar 5.6 g

TUSCAN CAULIFLOWER SOUP

Tuscan Cauliflower Soup image

A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. -Heather Bewley, Bemidji, Minnesota

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 9

Ingredients

4 cups fresh cauliflowerets (about 14 ounces)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
2 garlic cloves, minced
1 pound bulk Italian sausage
1 cup sliced fresh mushrooms
1 cup heavy whipping cream
1/4 teaspoon pepper
1/2 pound bacon strips, cooked and crumbled

Steps:

In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

Nutrition Facts : Calories 358 calories, Fat 30g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 941mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

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