(Serves 6)

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



  1. 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.
  2. 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.
  3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat.
  4. Add the cooked cauliflower and spinach or kale and cook on medium for 5 minutes.
  5. 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.