Zuppa Toscana
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion chopped
- 8 ounce baby Bella mushrooms sliced or chopped
- 4 cloves garlic minced
- salt and pepper to taste
- 1 pound bulk Italian sausage
- pinch red pepper flakes
- 8 cups chicken broth
- 4 cups cauliflower florets cut bite-size
- 1 medium zucchini 1/2-inch dice
- 1 cup heavy cream
- 2 cups fresh kale chopped
Instructions
- In a large Dutch oven, over medium heat, heat the oil.
- Add onions and mushrooms, salt and pepper. Saute, stirring occasionally, until the onion is translucent. Add garlic and cook another minute, stirring.
- Add Italian sauce and red pepper flakes to the pot. Cook, breaking up sausage with a spoon and stirring occasionally, until sausage is no longer pink.
- Add the chicken broth and bring to a boil.
- Reduce heat and add cauliflower and cook until tender, about 30 minutes.
- Add zucchini and cook about 10 minutes.
- Stir in the cream and kale and cook an additional 15 minutes.
- Taste for seasoning. Serve.
Notes
Store leftovers in refrigerator for up to 1 week. Reheat on the stovetop.