TUSCAN SAUSAGE SOUP RECIPES

Name: Tuscan Cauliflower Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings (2-1/2 quarts).
Cuisine: Europe, Italian
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

TUSCAN CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT

Tuscan Cauliflower Soup Recipe: How to Make It image

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

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 358 calories, FatContent 30g fat (14g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 941mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 17g protein.

COUNTRY SAUSAGE SOUP RECIPE: HOW TO MAKE IT

Country Sausage Soup Recipe: How to Make It image

Savory pork sausage, two kinds of beans and diced tomatoes make this soup one I prepare time and again. It's a hearty fix for when I don't know what to prepare for supper.—Grace Meyer, Galva, Kansas

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings (1-1/2 quarts).

Number Of Ingredients 8

Ingredients

3/4 pound bulk pork sausage
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
1 teaspoon dried thyme
3/4 to 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

In a large saucepan, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the tomatoes, broth, thyme, rosemary and pepper. Bring to a boil. Stir in the beans; heat through.

Nutrition Facts : Calories 387 calories, FatContent 18g fat (6g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 1279mg sodium, CarbohydrateContent 39g carbohydrate (7g sugars, FiberContent 11g fiber), ProteinContent 17g protein.

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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
From tasteofhome.com
Reviews 4.1
Total Time 30 minutes
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Cuisine Europe, Italian
Calories 358 calories per serving

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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