A warm bowl of Zuppa Toscana is hard to resist. This version uses cauliflower in place of potatoes, alongside savory sausage, tender kale, and a creamy broth. It’s a satisfying soup for a chilly evening, with enough flavor to make the leftovers welcome the next day.
Ingredients
- 450 g Italian sausage, mild or spicy
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 small head cauliflower, cut into bite-size florets
- 1.4 litres chicken broth
- 100 g kale, stems removed and leaves chopped
- 240 ml heavy cream
- 1 tablespoon olive oil, if needed
- Salt and black pepper, to taste
- Red pepper flakes, optional
How to Make It
Brown the sausage
Heat a large pot over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through. If there is a lot of fat in the pot, spoon off the excess. Transfer the sausage to a plate.
Cook the onion and garlic
Add the onion to the same pot. If the pot looks dry, add the olive oil. Cook for about 4 minutes, stirring occasionally, until the onion softens. Add the garlic and cook for another minute.
Simmer the cauliflower
Pour in the chicken broth and add the cauliflower. Bring to a gentle boil, then reduce the heat and simmer for 10 to 15 minutes, until the cauliflower is tender but still holds its shape.
Finish the soup
Return the sausage to the pot and stir in the kale. Simmer for about 5 minutes, until the kale softens. Lower the heat, stir in the cream, and warm the soup gently without boiling it. Taste before adding salt, since the sausage and broth may already be seasoned. Add black pepper and red pepper flakes if you like a little heat.
Tips for the Best Texture
Cut the cauliflower into similar-size florets so they cook evenly. For a slightly thicker broth, mash a few florets against the side of the pot before adding the cream. If you prefer a thinner soup, stir in a little extra broth.
Storage and Reheating
Let the soup cool, then store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove, stirring occasionally. Avoid a hard boil after adding the cream, which can affect the texture.
Can I Make It Less Spicy?
Yes. Use mild Italian sausage and leave out the red pepper flakes. For more heat, use spicy sausage or add a small pinch of flakes at the end.
