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
Ingredients
- 4 cups fresh cauliflowerets (about 14 ounces)
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2 cups water
- 2 garlic cloves, minced
- 1 pound bulk Italian sausage
- 1 cup sliced fresh mushrooms
- 1 cup heavy whipping cream
- 1/4 teaspoon pepper
- 1/2 pound bacon strips, cooked and crumbled
Directions
- In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes.
- Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. 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.
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