This recipe removes the potatoes out of traditional Zuppa Toscana and replaces them with a healthier alternative, cauliflower.
- 1 pound ground mild Italian sausage (I prefer chicken Italian sausage)
- 1 1/4 teaspoons crushed red pepper flakes
- 6 slices bacon, cut into 1/2-inch pieces (use chicken or turkey bacon for a healthier alternative)
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic
- 69 oz of low sodium chicken broth or stock
- 24 oz of frozen cauliflower (precooked)
- 1 bag of frozen spinach or kale (precooked)
- 1 cup half and half
- Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same pot over medium heat until crisp, about 5-10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onion and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat.
- Add the cooked cauliflower and spinach or kale and cook on medium for 5 minutes.
- Reduce the heat to low and stir in the half and half and the pre-cooked sausage; simmer for an additional 5 minutes and serve.
Notes: If you would like a little additional Italian flavor, add a teaspoon of Italian seasoning along with the cauliflower and spinach or kale.