Cauliflower Tuscan Soup (Zuppa Toscana) Recipe

Cook Italian sausage in a large Dutch oven until browned 3 to 5 minutes. Drain excess fat and place cooked sausage on a paper towel-lined plate.

Heat olive oil in the Dutch oven over medium heat and cook onion and garlic until soft and translucent 2 to 3 minutes. Stir in cauliflower florets and cook until slightly toasted about 5 minutes. Pour in chicken broth and bring to a boil. Cook until cauliflower is tender about 10 minutes.

Puree soup with an immersion blender until smooth. Stir in cooked sausage kale and beans; cook until kale begins to wilt 1 to 2 minutes. Stir in heavy cream and heat through about 1 minute. Season with salt and pepper.