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Creamy Tomato Soup with Chicken and Vegetables

gluten free Creamy Tomato And Mixed Vegetable Soup With Italian Chicken Sausage
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground chicken
  • 1 small yellow onion, finely diced
  • 6 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon fennel seeds
  • 2 tablespoons tomato paste
  • 4 cups chicken stock
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 small head cauliflower, cut into florets
  • 1 teaspoon kosher salt
  • 4 cups packed stemmed and roughly torn curly kale
  • 2 small zucchinis, chopped
  • 1 cup heavy cream
  • Freshly grated Parmesan cheese, for serving (optional)
  • 6-8 fresh basil leaves, ribboned, for serving (optional)
  • ¼ teaspoon red pepper flakes, for serving (optional)

Method

  1. Heat the olive oil in a large pot over medium-high heat. Once the oil is glistening, add the chicken, onions, garlic, Italian seasoning, and fennel seeds to the pot and cook, breaking up the chicken with a wooden spoon, until it is browned and the onion is translucent, about 5 minutes. Add the tomato paste, stirring to combine, about 1 minute.

  2. Add the chicken stock, crushed tomatoes and cauliflower. Bring to a boil and add the salt, then reduce the heat to a simmer and cook until slightly reduced, about 15 minutes.

  3. Stir in the kale, zucchini, and heavy cream. Cook until the kale is wilted and the cauliflower is tender, 8-10 minutes. Adjust the seasoning to taste.

  4. Ladle the soup into bowls. Top with Parmesan, basil and red pepper flakes if desired, before serving.