Recipes SKINNY ZUPPA TOSCANA SOUP | Easy Food & Drink

INGREDIENTS

• 1 1/4 pounds lean sweet Italian turkey sausage (or spicy if you prefer)
• 1 sweet onion, diced
• 3 garlic cloves, minced
• 2 medium heads cauliflower, cut into florets
• 4 cups chicken stock
• 1 1/2 cup unsweetened almond milk (or milk of choice)
• 4 cups fresh kale, thinly sliced
• 1/2 cup freshly grated parmesan
• 4 ounces reduced fat or fat free cream cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 6 slices turkey bacon, cooked and crumbled

INSTRUCTIONS

1. Remove the casing off of the sausage, and cut each link half lengthwise, then cut into slices. In a medium sauté pan sprayed with cooking spray, add sausage, garlic, and onions. Cook over medium heat for 3-5 minutes, or until the sausage and onions turn lightly golden brown. Remove from pan.
2. Add cauliflower florets and chicken stock to the stockpot, and bring to boil, reduce heat to a simmer and cook until cauliflower is tender, 5 - 8 minutes.
3. Remove half of the cauliflower mixture and add to a blender, Make sure to add some of the broth to move the mixture around. Puree until smooth.
4. Add back to the pot and add the kale, parmesan, milk, cream cheese, salt, pepper and red pepper flakes. Heat through, until the cream cheese is melted. Do not boil.
5. Serve immediately with the bacon crumbled on top.

source : here