Zuppa Toscana Soup with cauliflower instead of potatoes

Here’s a lighter, low-carb twist on Zuppa Toscana using cauliflower instead of potatoes 🥦🥬🍲

This keeps all the creamy, garlicky, and savory goodness but lowers carbs and calories.

🥣 Zuppa Toscana with Cauliflower

Ingredients (Serves 4–6)

• 1 lb Italian sausage (mild or spicy, remove casing if needed)

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 4 cups chicken broth

• 3 cups cauliflower florets (about 1 medium head), roughly chopped

• 2 cups kale, chopped (remove thick stems)

• 1 cup heavy cream (or half-and-half for lighter version)

• ½ tsp red pepper flakes (optional, for heat)

• Salt & black pepper to taste

• 2 tbsp olive oil

Instructions

1. Cook the sausage

   • In a large pot or Dutch oven, heat olive oil over medium heat.

   • Add sausage and cook until browned, breaking it into small pieces.

   • Remove sausage and set aside (optional: drain excess grease).

2. Sauté aromatics

   • In the same pot, add onions. Cook 3–4 minutes until translucent.

   • Add garlic and red pepper flakes; cook 30 seconds until fragrant.

3. Add broth and cauliflower

   • Pour in chicken broth.

   • Add cauliflower florets. Bring to a boil, then reduce to a simmer.

   • Cook 10–12 minutes, until cauliflower is tender.

4. Blend or leave chunky

   • For a creamy texture without cream, you can use an immersion blender to lightly puree some of the cauliflower.

   • Otherwise, leave it chunky for a more rustic soup.

5. Add kale and sausage

   • Stir in kale and cooked sausage. Simmer 3–5 minutes until kale is wilted.

6. Finish with cream

   • Lower heat and stir in heavy cream. Heat gently (do not boil).

   • Taste and adjust salt and pepper.

7. Serve

   • Ladle into bowls and optionally top with grated Parmesan.

   • Serve with crusty low-carb bread if desired.

Tips for Best Flavor

• Roast cauliflower first: 400°F for 15–20 min to add a nutty depth

• Use good-quality sausage: it adds most of the flavor

• Don’t overcook kale: it should stay bright green and slightly firm

• Optional smoky touch: add ½ tsp smoked paprika