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Zuppa Toscana Soup

Makes 4 servings.


4 slices of turkey bacon
1 ½ pounds Italian chicken sausage
4 cups cauliflower (cutting florets if necessary)
½ cup scallions
4 cloves garlic
4 cups chicken stock
¼ teaspoon salt
¼ teaspoon pepper
2 cups kale
1 ½ cups reduced-fat plain Greek yogurt
3 tablespoons Parmesan cheese


In a large pot, cook the turkey bacon until crispy. Drain any grease, and set aside. Add the sausage, breaking it apart as it cooks. Once the sausage is browned and crumbled, remove the sausage and drain off any grease leaving a Tbsp to sauté the scallions, and add the bacon. Add the scallions to the pan; sauté until translucent, add garlic, and sauté until fragrant. Add the bacon and sausage back into the pot. Stir in the stock and cauliflower, season with salt and pepper, and simmer for about 10 minutes or until cauliflower is tender. Add kale and yogurt. Bring to a simmer. (not a boil). 

Top with Parmesan cheese when serving.



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