Creamy and hearty Cauliflower Tuscan Soup

Indulge in a bowl of this creamy and hearty Cauliflower Tuscan Soup, inspired by the traditional Italian Zuppa Toscana. Made with tender cauliflower florets, Italian sausage, kale, and a touch of cream, this soup is bursting with flavor. It's the perfect comfort food for chilly evenings and a great way to incorporate more vegetables into your diet. Serve it with crusty bread for a satisfying meal.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 3 tablespoons olive oil
• 1 pound Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 1 cup heavy cream
• 1 bunch kale, tough stems removed, chopped
• Salt and pepper to taste
• Grated Parmesan cheese, for serving
• Crusty bread, for serving

Directions

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the Italian sausage and cook, breaking it up into small pieces with a spoon, until browned and cooked through.
2. Remove the cooked sausage from the pot and set aside.
3. In the same pot, add the remaining tablespoon of olive oil and sauté the chopped onion until it becomes translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the cauliflower florets to the pot and stir to combine with the onions and garlic.
6. Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the cauliflower is tender.
7. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. Return the soup to the pot and stir in the heavy cream.
9. Add the cooked sausage and chopped kale to the pot. Cook for another 5 minutes, or until the kale is wilted and tender.
10. Season the soup with salt and pepper to taste.
11. Serve the Cauliflower Tuscan Soup hot, garnished with grated Parmesan cheese and accompanied by crusty bread for dipping.

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