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Creamy Cauliflower Sausage Kale Soup

Creamy cauliflower sausage kale soup made in one pot with a velvety blended broth and tender florets. Italian sausage and parmesan give it a rich, savory finish, with wilted kale stirred in at the end.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb Italian sausage
  • 1 cauliflower head
  • 4 cup kale
  • 1 onion
  • 4 garlic cloves
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.5 cup parmesan
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the Italian sausage slices in a large pot, then remove and set aside. Cook until the sausage is browned and the fat has rendered.
  2. Sauté the onion in the sausage fat for 4 minutes. Add the garlic and Italian seasoning, then cook for 1 minute while fragrant.
Simmer and blend
  1. Add the chicken broth and cauliflower to the pot. Bring to a simmer and cook for 15-18 minutes until the cauliflower is very tender.
  2. Blend about half the soup smooth. Stir the blended portion back into the pot to create a creamy base.
Finish with kale and season
  1. Add the kale, sausage, red pepper flakes, and parmesan to the soup. Cook for 5 minutes until the kale wilts.
  2. Season the soup with salt and black pepper to taste. Stir well and serve warm.

Notes

For a thicker, silkier texture, blend closer to half the pot and ensure the cauliflower is very tender before blending. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently, adding a splash of broth if needed. Freezing is not recommended because the heavy cream may separate after thawing. If you want a lighter version, swap heavy cream for evaporated milk for a similar creamy texture with less fat.