Skinny Zuppa Toscana Soup

Prep Time

15 minutes

Cooking Time

20 minutes


6 servings


1 pound sweet Italian ground chicken
1 onion diced
2 to 3 garlic cloves minced (more if you like garlic)
2 frozen 10 ounce bags of cauliflower
4 cups low sodium chicken broth
1 1/2 cups unsweetened almond milk or regular milk
1 bundle of Kale chopped
1/2 cup grated Parmesan cheese
4 ounces of cream cheese
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon red pepper flakes (optional)
5 slices turkey bacon cooked and crumbled

Link to recipe: Skinny Zuppa Toscana Soup


  1. In a medium saute pan spray with non stick cooking spray. Add ground chicken until it’s done.
  2. Add onion and garlic. Cook for 5 minutes until onions are golden brown.
  3. Place frozen cauliflower in microwave until unfrozen. Or boil as directed on package.
  4. Cut cauliflower into more bit size pieces.
  5. In a stock pot add chicken broth, cauliflower, cooked ground chicken with the onions and garlic, chopped kale, Parmesan cheese, milk, cream cheese, salt, pepper, red pepper flakes.
  6. Heat until the cream cheese is melted. Do not boil.
  7. Serve with crumbled turkey bacon on top.