Zuppa Tuscana Soup

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3.50 from 134 votes

Zuppa Tuscana Soup

1 hour 5 minutes


  • 4 slices bacon (cut up small)
  • 1 pound hot Italian sausage (cut up small)
  • 1 yellow onion (cut up small)
  • 4 cloves garlic (cut up small)
  • 4 cups chicken broth
  • 3 cups cauliflower (cut up small)
  • salt (to taste)
  • pepper (to taste)
  • 2 cups kale (cut up small)
  • 1 cup heavy cream (cut up small)
  • parmesan cheese (cut up small)


  • In a large soup pot or sauce pan cook bacon over medium until crispy.Add sausage and break it apart as it cooks.Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to sauté the onion.Push the sausage to the edges of the pot and add onion to the centre.
  • Sauté onion until translucent, then add garlic and sauté until fragrant.Stir in broth and cauliflower, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minutes or until cauliflower are tender.Add kale and heavy cream or evaporated milk.
  • Bring to a simmer.
  • Taste and re-season as needed.
  • Serve with Parmesan cheese and crusty bread.

Originally posted 2019-02-20 18:12:48.

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