Creamy Cauliflower Sausage and Kale Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
