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Creamy Cauliflower Sausage Kale Soup

Creamy cauliflower sausage kale soup made by simmering cauliflower until very tender, then blending half for a thick, silky base. Finished with wilted kale, Italian sausage rounds, and a Parmesan-rich cream broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage, sliced
  • 1 lb Italian sausage
cauliflower florets
  • 1 cauliflower
chopped kale
  • 4 cups kale
diced onion
  • 1 onion
minced garlic
  • 4 cloves garlic
chicken broth
  • 4 cups chicken broth
heavy cream
  • 1.5 cups heavy cream
Italian seasoning
  • 1 tsp Italian seasoning
red pepper flakes
  • 0.5 tsp red pepper flakes
parmesan
  • 0.5 cup parmesan grated
salt and pepper
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the sausage slices in a large pot over medium-high heat, until browned and some fat renders. Remove and set aside.
Build the soup base
  1. Sauté the diced onion in the sausage fat in the same pot for 4 minutes, until softened and glossy. Add the minced garlic and Italian seasoning and cook 1 minute, until fragrant.
Simmer cauliflower
  1. Add the chicken broth and cauliflower florets, then bring to a simmer. Simmer for 15-18 minutes, until the cauliflower is very tender.
Blend and add cream
  1. Blend about half the soup smooth, then stir it back into the pot to combine. Pour in the heavy cream and stir to make a creamy base.
Wilt kale and finish
  1. Add the chopped kale, sausage, red pepper flakes, and Parmesan to the pot, then cook for 5 minutes. Cook until the kale wilts and the soup thickens slightly around the sausage.
  2. Season with salt and black pepper to taste. Taste and adjust so the flavors pop against the creamy broth.

Notes

For the smoothest texture, blend while the soup is hot but blend only half so you keep a few cauliflower chunks for body. Store covered in the refrigerator for up to 4 days; reheat gently on the stovetop over medium-low since cream can break if boiled. Freeze is not recommended because the cream and Parmesan texture may become grainy after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a similar creamy finish.