Zuppa Toscana Soup with a Cauliflower Twist

When the temperature drops and you’re yearning for something hearty and soul-warming, few dishes satisfy like a steaming bowl of soup. This lighter spin on the beloved Zuppa Toscana swaps out traditional potatoes for tender cauliflower—delivering all the rich, comforting flavor you love with a nourishing twist.

Infused with the savory essence of Italian sausage, smoky turkey, and vibrant kale, this creamy, flavor-packed soup is as satisfying as it is wholesome. Finished with a swirl of heavy whipping cream, it’s a dish that feels indulgent without being over the top. Whether you’re planning a cozy family dinner or prepping meals for a busy week, this version is sure to become a go-to favorite.

Ingredients

Protein and Flavor Base

• 1 lb Italian sausage: Choose mild or spicy depending on your preference. It adds richness and forms the flavor foundation.
• 1 cup diced smoked turkey or sliced turkey sausage: For depth and smokiness. Turkey sausage offers a leaner option.

Aromatics and Vegetables

• ½ large onion, diced: Brings a subtle sweetness.
• 2–3 cloves garlic, minced: For warm, aromatic undertones.
• 1 large head cauliflower, chopped: A low-carb potato substitute that blends beautifully into the creamy broth.
• 4 cups kale, chopped: Adds color, nutrients, and a slight bitterness that balances the richness.

Liquids and Creaminess

• 28 oz low-sodium chicken broth: The savory base.
• 3 cups water: To lighten and balance the broth.
• 1 cup heavy whipping cream: Adds luscious creaminess.

Seasonings and Garnish

• 1 tsp crushed red pepper flakes (optional): For a gentle kick.
• Salt & pepper to taste
• Grated Parmesan cheese: Adds a nutty, salty finish.
• Chopped green onions: For freshness and color.

Instructions

1. Brown the Sausage
In a large pot over medium heat, cook the Italian sausage until browned, about 8–10 minutes. Remove and set aside, leaving the rendered fat for flavor.

2. Sauté Aromatics
Add diced smoked turkey to the pot, sauté for 2–3 minutes. Stir in onion and cook until translucent (about 5 minutes), then add garlic and cook for 1 minute more.

3. Add Broth and Cauliflower
Pour in chicken broth and water. Stir in cauliflower. Add red pepper flakes (if using) and season with salt and pepper. Mix well.

4. Simmer
Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until cauliflower is tender but not mushy.

5. Stir in Kale
Add kale and simmer for another 5 minutes, until wilted and tender.

6. Finish with Cream and Sausage
Return sausage and turkey to the pot. Stir in cream. Let it heat gently—don’t boil—until warmed through.

7. Garnish and Serve
Ladle into bowls and top with Parmesan and green onions. Serve hot and enjoy every soul-soothing spoonful.