Whether you love or hate the Italian restaurant chain that sells zuppa toscana, the soup IS pretty tasty. However, IMO, this recipe absolutely blows it out of the water. I sub cauliflower for the potato and I truly like it better this way. I can’t say that about all swaps, but it’s true for this one.
I tend to choose my meals around one specific item that I either grabbed on sale or needs used up. I grabbed a clearance bag of kale and wanted to use it that day. I threw half off the bag together with some other veggies that needed to be used and topped it with cheese. It was a wonderful casserole.
But I needed to use up that other half. When I think of kale, my mind goes to this soup. I LOVE how kale holds up in this creamy broth. I just heated up some leftovers for lunch and the kale still had a bite to it. I always roast my cauliflower for a little bit while I’m combining the other ingredients.
You don’t have to do this step, but you will have to let the soup cook for longer to soften the cauliflower. This one comes together so quickly that you can have it on the table in 30 minutes. You’ll notice there are no spices listed because the sausage has all of the flavor you need.
Ingredients:
- 1 lb of sausage (hot sausage is great in this)
- 4 cups of chopped cauliflower
- 1/2 of a diced onion1 cup of heavy whipping cream
- 1/2 a brick of cream cheese
- 6 cups of chicken broth (more if you like your soup more brothy than creamy)
- 4 cups of kale1/2 stick of butter
Instructions:
- Preheat the oven to 350.
- Chop the cauliflower and bake on a parchment lined baking sheet for 15 minutes.
- While that’s cooking, cook the ground sausage and remove from the pan.
- Throw the butter in the pan and saute the onion.
- Return sausage to the pan and add cream cheese and stir until melted.
- Add HWC and broth and bring to a boil.
- Add cooked cauliflower.
- Add 1 large handfuls of kale at a time and stir until it reduces down.
- Simmer for 15 minutes.
Enjoy!
