Tuscan Cauliflower Soup
A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. —Heather Bewley, Bemidji, Minnesota
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup heavy whipping cream
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 2 cups water
- 1 cup sliced fresh mushrooms
- 1 pound johnsonville® ground mild italian sausage
- 1/2 pound bacon strips cooked and crumbled
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 4 cups fresh cauliflowerets (about 14 ounces)
- Carbohydrate 1.16515186229191 g
- Cholesterol 39.827675725 mg
- Fat 18.3535836479558 g
- Fiber 0.112875249578947 g
- Protein 3.92148137237543 g
- Saturated Fat 7.71003756487707 g
- Serving Size 1 1 servings (2-1/2 quarts). (169g)
- Sodium 244.806731709244 mg
- Sugar 1.05227661271296 g
- Trans Fat 1.70923875997726 g
- Calories 185 calories
In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, 12-15 minutes or until cauliflower is tender., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.
