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Cauliflower Tuscan Soup (Zuppa Toscana)

Rated as 4.33 out of 5 Stars

"A copycat of a famous Italian restaurant soup, but with cauliflower and small white beans instead of potatoes. Easy way to sneak more vegetables into food. Kids and hubby loved it!"
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Ingredients

47 m servings 373 cals
Original recipe yields 6 servings

Directions

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  1. Cook Italian sausage in a large Dutch oven until browned, 3 to 5 minutes. Drain excess fat and place cooked sausage on a paper towel-lined plate.
  2. Heat olive oil in the Dutch oven over medium heat and cook onion and garlic until soft and translucent, 2 to 3 minutes. Stir in cauliflower florets and cook until slightly toasted, about 5 minutes. Pour in chicken broth and bring to a boil. Cook until cauliflower is tender, about 10 minutes.
  3. Puree soup with an immersion blender until smooth. Stir in cooked sausage, kale, and beans; cook until kale begins to wilt, 1 to 2 minutes. Stir in heavy cream and heat through, about 1 minute. Season with salt and pepper.

Footnotes

  • Cook's Notes:
  • You can use mild or hot Italian sausage. Sometimes I top the soup with crispy bacon or add hot sauce (if used mild Italian sausage).
  • If you don't have an immersion blender, add slightly cooled soup to a standard blender in batches and blend to desired consistency. Return soup to the pot and then stir in cooked sausage, beans, and kale as directed in recipe.
  • A lower-fat option would be to use milk instead of cream, but the cream really makes it!

Nutrition Facts


Per Serving: 373 calories; 24.9 g fat; 25.1 g carbohydrates; 14.2 g protein; 73 mg cholesterol; 1463 mg sodium. Full nutrition

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Reviews

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Made as written and this turned out pretty good. There is a couple of things I want to mention. The recipe never calls for slicing the sausage links but that is something you will need to do. On...

This soup is amazing! I only puréed half of the cauliflower because I wanted some chunks and used bulk sausage but stuck to the recipe. You won’t be disappointed! Thanks for sharing!

Substituted zucchini for the kale and used kielbasa as that was what I had on hand. It was filling and good, but hubby wasn't a fan of the pureed cauliflower.