Cauliflower Tuscan Soup (Zuppa Toscana)
This hearty Zuppa Toscana-style soup features crumbled Italian sausage, tender cauliflower florets, and protein-rich navy beans, all simmered in a savory chicken broth enriched with a touch of heavy cream. Finished with fresh baby kale, it's a comforting and flavorful dish perfect for a satisfying meal. It offers a nutritious, gluten-free, and high-fiber option.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Wooden Spoon or Spatula
- 1 Chef's knife
- 1 Cutting Board
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1/2 pound mild or spicy Italian sausage links
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 4 cups chicken broth or more as needed
- 1 head cauliflower broken into small florets
- 3 cups baby kale
- 1 14 ounce can navy beans, rinsed and drained
- 1 cup heavy whipping cream
- salt and ground black pepper to taste
Instructions
- Remove Italian sausage from casings and crumble it into a large pot or Dutch oven. Cook over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
- Add olive oil to the pot with the cooked sausage. Stir in diced onion and cook until softened and translucent, about 5-7 minutes.
- Add minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the cauliflower florets to the simmering broth. Reduce heat to medium-low, cover, and cook until the cauliflower is tender-crisp, about 10-15 minutes.
- Stir in the rinsed and drained navy beans. Continue to simmer for 5 minutes to allow flavors to meld.
- Remove the pot from the heat. Gradually stir in the heavy whipping cream until well combined.
- Add the baby kale, stirring until it wilts into the soup.
- Season the soup generously with salt and ground black pepper to taste.
- Ladle the soup into bowls and serve warm, optionally garnished with grated Parmesan or a drizzle of olive oil.
Notes
For optimal flavor, ensure the Italian sausage is well-browned and caramelized before adding vegetables; drain excess fat if necessary. When adding kale, stir it in just before serving or at the very end of cooking to maintain its vibrant color and slight chew. To prevent the heavy cream from curdling, stir it in gently off the heat or over very low heat, ensuring it doesn't come to a rolling boil. Adjust seasoning with salt and pepper precisely at the end, as broth and sausage contribute varying levels of sodium. Consider a splash of high-quality extra virgin olive oil or a sprinkle of grated Parmesan cheese before serving for an elevated finish.