Creamy Cauliflower Sausage and Kale Soup Recipe

Introduction

This creamy cauliflower sausage kale soup is a comforting bowl packed with flavor. Combining savory sausage, smoky bacon, tender kale, and a smooth cauliflower base, it’s a hearty dish perfect for cooler days. Made with less than 10 ingredients, it’s simple yet satisfying.

Ingredients

• 1 Tbsp. olive oil
• 12 oz. mild Italian sausage, removed from casing
• 3 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups cauliflower florets (about 1 ¼ pounds)
• 1 (32 oz.) carton chicken broth
• 1 cup half and half
• 4 cups chopped curly kale
• Kosher salt and fresh black pepper
• Red pepper flakes (optional, for serving)

Instructions

1. Step 1: In a large dutch oven or heavy-duty soup pot, heat olive oil over medium heat. Add the sausage and bacon, cooking until the sausage is browned and the bacon is crisp, about 8-10 minutes. Break up the meat as it cooks. Remove the meat to a plate with a slotted spoon and drain all but 2 tablespoons of the grease from the pot.
2. Step 2: Add the diced onions to the pot and cook until soft, about 3-4 minutes. Stir in the garlic and cook for 30 seconds, stirring constantly to avoid burning.
3. Step 3: Add the cauliflower florets and chicken broth to the pot. Season with kosher salt and fresh black pepper to taste. Bring to a simmer and cook, uncovered, for 15 minutes or until the cauliflower is tender.
4. Step 4: Carefully puree the soup until smooth using a high-powered blender or immersion blender.
5. Step 5: Return the pureed soup to the pot and stir in the half and half. Warm the soup over medium heat until it reaches a gentle simmer.
6. Step 6: Stir in the cooked sausage, bacon, and chopped kale. Simmer for about 5 minutes, or until the kale is wilted and tender. Taste and adjust seasoning with additional salt if needed.
7. Step 7: Serve hot with an optional sprinkle of red pepper flakes for a touch of heat.

Tips & Variations

• For extra spice, substitute mild Italian sausage with hot Italian sausage and skip the red pepper flakes, or add them for a double kick.
• Use turkey Italian sausage for a leaner version without sacrificing flavor.
• Milk or full-fat coconut milk can be used as a substitute for half and half to accommodate dietary preferences.

Storage

Store leftover soup in an airtight container in the refrigerator for 3-4 days. Because of the cream content, it’s best not to freeze this soup to maintain the creamy texture. Reheat gently on the stove over low heat, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

To make a vegetarian version, omit the sausage and bacon and use vegetable broth instead of chicken broth. You might add smoked paprika or liquid smoke for extra depth of flavor.

Can I use frozen cauliflower?

Yes, frozen cauliflower can be used if fresh isn’t available. Just be sure to thaw it slightly before adding to the soup and adjust cooking time as needed until tender.

Creamy Cauliflower Sausage and Kale Soup Recipe

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★★★★★

4.5 from 85 reviews

This creamy cauliflower sausage kale soup combines hearty Italian sausage, crispy bacon, and nutrient-packed kale in a velvety cauliflower-based broth. With simple ingredients and a touch of heat from optional red pepper flakes, this American-style soup is perfect for a comforting, wholesome meal.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Fat

• 1 Tbsp. olive oil
• 12 oz. mild Italian sausage, removed from casing
• 3 slices bacon, chopped

Vegetables and Aromatics

• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups cauliflower florets (about 1 ¼ pounds)
• 4 cups chopped curly kale

Liquids and Seasonings

• 1 (32 oz.) carton chicken broth
• 1 cup half and half
• Kosher salt and fresh black pepper, to taste
• Red pepper flakes, for serving (optional)

Instructions

1. Cook sausage and bacon: In a large Dutch oven or heavy-duty soup pot, heat olive oil over medium heat. Add the Italian sausage and chopped bacon, cooking until the sausage is browned and the bacon is crisp, about 8-10 minutes. Break up the meat with a spoon as it cooks. Once done, remove the meat with a slotted spoon onto a plate and drain all but 2 tablespoons of the rendered grease from the pot.
2. Sauté aromatics: Add the diced onion to the pot and cook over medium heat until softened, about 3-4 minutes. Then add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning, until fragrant.
3. Simmer cauliflower: Add the cauliflower florets and chicken broth to the pot. Season with kosher salt and fresh black pepper to taste. Bring to a simmer and cook uncovered for about 15 minutes, or until the cauliflower is very tender.
4. Puree the soup: Using a high-powered blender or an immersion blender, carefully puree the soup until smooth and creamy. Return the blended soup to the pot if using a blender.
5. Add cream and combine: Stir in the half and half and gently bring the soup back to a simmer. Add the cooked sausage, bacon, and chopped kale. Continue simmering until the kale is wilted and tender, about 5 minutes. Taste and adjust seasoning with salt if needed.
6. Serve: Ladle the soup into bowls and garnish with a sprinkle of red pepper flakes for a spicy kick if desired. Serve warm and enjoy!

Notes

• Sausage: Mild Italian sausage is recommended to keep the heat moderate, but hot sausage can be used for extra spice. Turkey Italian sausage is a leaner protein alternative.
• Cream substitute: Half and half can be replaced with milk or full-fat coconut milk for a dairy-free version.
• Storage: Store leftovers in an airtight container refrigerated for up to 3-4 days. It is not recommended to freeze this soup due to the cream content.

Keywords: cauliflower soup, sausage soup, kale soup, creamy soup, Italian sausage, bacon, healthy soup, low carb soup, comfort food