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Creamy Cauliflower Sausage Kale Soup

Creamy cauliflower sausage kale soup with a silky blended base and tender florets simmered until soft. Italian sausage and parmesan bring savory depth while kale wilts right in the pot.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Sausage
  • 1 lb Italian sausage
Vegetables
  • 1 cauliflower cut into florets
  • 4 cup kale chopped
  • 1 onion diced
  • 4 garlic minced
Broth and dairy
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup parmesan grated
Seasoning
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.5 salt to taste
  • 0.5 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the sausage slices in a large pot, then remove and set aside.
Sauté aromatics
  1. Sauté the diced onion in the sausage fat for 4 minutes, until softened.
  2. Add the minced garlic and Italian seasoning and cook for 1 minute, stirring until fragrant.
Simmer cauliflower
  1. Add the chicken broth and cauliflower florets, then simmer for 15 to 18 minutes until very tender.
Blend and add cream
  1. Blend about half the soup smooth, then stir it back into the pot.
  2. Stir in the heavy cream until the soup looks creamy and uniform.
Wilt kale and finish
  1. Add the chopped kale, sausage, red pepper flakes, and grated parmesan, then cook for 5 minutes until the kale wilts.
  2. Season with salt and pepper to taste, then serve hot.

Notes

For the smoothest texture, blend only half the soup so you keep some cauliflower chunks for body. Store leftovers in the refrigerator up to 4 days in a covered container; reheat gently over medium-low so the cream doesn’t separate. Freezing is not recommended because the dairy can break after thawing. For a lighter option, swap half the heavy cream for plain Greek yogurt, added off-heat and stirred until smooth.