Zuppa Toscana With Cauliflower And Kale Recipe

Cooking Directions

• STEP 1.In a large pot, cook the Italian sausage over medium heat until browned and cooked through.
• STEP 2.Add the onion and garlic to the pot and cook until the onion is translucent.
• STEP 3.Add the chicken broth, cauliflower florets, and red pepper flakes to the pot. Bring to a boil and then reduce the heat to simmer for about 15 minutes, or until the cauliflower is tender.
• STEP 4.Stir in the kale and cook for an additional 5 minutes, or until the kale is wilted.
• STEP 5.Season with salt and pepper to taste.
• STEP 6.Serve hot and enjoy!

Cooking Tips

• For a spicier soup, add more red pepper flakes.
• If you prefer a creamier soup, you can add a splash of heavy cream or coconut milk.
• This soup can be stored in the refrigerator for up to 3 days.
• To reheat, simply heat it on the stovetop over medium heat until warmed through.

Storage and Serving

• Store the soup in an airtight container in the refrigerator.
• To serve, reheat the soup on the stovetop or in the microwave.
• Garnish with grated Parmesan cheese and serve with crusty bread for a complete meal.