RECIPE SUMMARY
30/10 Zupa Tuscana
Makes 2 servings: Counts towards 8oz serving Protein, 2 cups of vegetables, ½ cup restricted vegetables, 1 tablespoon Oil, 1 Dairy Option
INGREDIENTS
DIRECTIONS
Heat a large soup pot over medium high heat and add the olive oil to the pan. Cook the chicken sausage then remove from the pan and set aside. Toss in the white onion and red pepper flakes, then sauté until the onions are tender.
Add in the garlic, cauliflower, cooked chicken sausage and chicken broth, and simmer until the cauliflower is tender, about 15 minutes.
Pour in the Half & Half and Kale and simmer for an additional 5 minutes. Add in the salt and pepper and simmer for another 5 minutes to allow flavors to meld.
*Note: For a thinner, less creamy soup exchange the half and half for 2 cups of unsweetened unflavored Almond or Cashew Milk.
Ingredients
Directions
Heat a large soup pot over medium high heat and add the olive oil to the pan. Cook the chicken sausage then remove from the pan and set aside. Toss in the white onion and red pepper flakes, then sauté until the onions are tender.
Add in the garlic, cauliflower, cooked chicken sausage and chicken broth, and simmer until the cauliflower is tender, about 15 minutes.
Pour in the Half & Half and Kale and simmer for an additional 5 minutes. Add in the salt and pepper and simmer for another 5 minutes to allow flavors to meld.
*Note: For a thinner, less creamy soup exchange the half and half for 2 cups of unsweetened unflavored Almond or Cashew Milk.