Tuscan Soup
Inspired by Olive Garden’s Zuppa Toscana, instead of relying on potatoes and heavy cream for body, this version uses strong stock, sausage fat, and cauliflower puree to create a silky, deeply savory broth.
Ingredients
- 1 lb Italian sausage
- 2–4 slices bacon, chopped
- 1 onion, diced
- 4–6 cloves garlic, minced
- 1 bunch spinach or kale
- 6–8 cups Chicken Stock
- 1-2 cups Cauliflower Purée
- 1/4–1/2 cup heavy cream
Instructions
- In a large pot or Dutch oven, cook bacon over medium heat until lightly crisp.
- Set aside bacon, leaving rendered fat in the pot.
- Add sausage and brown deeply, breaking it apart as it cooks.
- Add onion and cook until softened and lightly golden.
- Add garlic and cook briefly until fragrant.
- Add chicken stock and reserved bacon and bring to a gentle simmer.
- Simmer for 10–15 minutes to integrate flavors.
- Stir in the Cauliflower Purée and simmer gently until fully integrated.
- Continue simmering uncovered until the broth slightly thickens.
- Add spinach or kale and simmer until tender but still vibrant.
- Stir in heavy cream gradually.
- Season with salt and pepper to taste.
Serve or store.
Storage
- Refrigerate up to 4 days.
- Freeze in portioned containers or Super Cubes.
- Reheat gently on stovetop or sous vide.
- If reheating sous vide: 140°F / 60°C is ideal.