Go Back
Zuppa Toscana
Print Recipe
No ratings yet

Zuppa Toscana Soup


  • 2 cups chicken stock
  • 1 quart water
  • 1 pound Italian sausage ground
  • 3 cups kale chopped
  • 2 cups cauliflower riced
  • 2 cloves garlic chopped
  • 1 tablespoon heavy whipping cream
  • 1 teaspon crushed red pepper
  • ΒΌ cup butter
  • salt and pepper to taste I like salty


  • Brown sausage in saucepan with onion and garlic.
  • After meat is cooked through, deglaze pan using chicken stock (deglazing means just adding liquid to a hot pan to remove all bits of food).
  • Add water, crushed red pepper, salt and pepper.
  • Simmer broth for half hour.
  • Add butter, kale and cauliflower and cook for roughly 15 minutes, until cauliflower and kale is tender.
  • Minutes before serving, add a splash of heavy cream.
  • Enjoy!