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Cauliflower Tuscan Soup (Zuppa Toscana)


"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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47 m servings 373 cals
Original recipe yields 6 servings

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  • Prep

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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.


  • 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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.