Go Back Email Link
–+ servings
Print Pin
5 from 1 vote

Zuppa Toscana

Creamy, hearty, and satisfying, this Italian classic also freezes well. Using coconut milk produces a full bodied broth where you won’t miss the dairy at all. Omit the Parmesan as well to make this fully dairy-free.
Course Main Course, Soup
Cuisine Italian
Keyword dairy-free, dinner, egg-free, italian, lunch, main, nightshade-free, nut-free, soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 752kcal
Author Jenny Ross

Ingredients

  • 1 pound bacon chopped into bite-size pieces
  • 1 pound pork sausage removed from casings and broken into bite-size pieces (use hot Italian sausage if you want a lot of heat)
  • 1 onion diced
  • 3 cloves garlic minced
  • 6 cups chicken bone broth if using chicken stock add a teaspoon of gelatin
  • 2 cups cauliflower florets 1 small head, cut into bite-size pieces
  • 1 teaspoon red pepper flakes omit if nightshade-free
  • 2 cups Dino kale 1 bunch, chopped
  • 1 cup heavy cream or coconut cream if dairy-free
  • 1/2 cup grated Parmesan cheese plus extra for garnishing, omit for dairy-free

Instructions

  • Cook the bacon in a large pot over medium high heat, stirring often until the fat is rendered and the bacon is crisp, about 15 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate, leaving the fat in the bottom of the pan.
  • Add the sausage and onions cook until the onion is tender and the sausage is beginning to brown, about 5-10 minutes.
  • Add the garlic and cook until fragrant, about 1 minute. Add the cauliflower, broth, kale, and pepper flakes, if using, and cook until the cauliflower is tender, about 10-15 minutes.
  • Taste and add salt and pepper, as desired. Garnish with the bacon and Parmesan, if desired.

Notes

If you want the soup to be thicker, you can add a teaspoon of xanthan gum - the easiest way to do this is to blend it into a cup of the soup broth with an immersion blender, then pour this slurry back into the soup. Add this during the cooking of the cauliflower. Alternatively, you can pull some of the cooked cauliflower out of the soup with a bit of broth and puree it, adding the puree back into the soup. 
Nutrition with 1/2 pound bacon: Calories: 437, Carbs: 7, Fiber: 1, Fat: 38, Protein: 18
Nutrition without Parmesan: Calories: 716 cal, Carbs: 8g, Fiber: 1g, Fat: 65g, Protein: 24g

Nutrition

Calories: 752kcal | Carbohydrates: 8g | Protein: 27g | Fat: 68g | Saturated Fat: 27g | Cholesterol: 166mg | Sodium: 2003mg | Potassium: 739mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1538IU | Vitamin C: 44mg | Calcium: 168mg | Iron: 2mg