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Creamy Cauliflower Sausage Kale Soup

Creamy cauliflower sausage kale soup made by simmering cauliflower until very tender, blending part smooth, then finishing with wilted kale and parmesan. Italian sausage adds savory depth while heavy cream creates a rich, velvety broth texture.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage mixture
  • 1 lb Italian sausage
  • 1 onion
  • 4 garlic
  • 1 tsp Italian seasoning
Soup base
  • 1 cauliflower
  • 4 cup chicken broth
  • 1.5 cup heavy cream
Finishing
  • 4 cup kale
  • 0.5 tsp red pepper flakes
  • 0.5 cup parmesan
  • 1 salt and pepper

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the sausage slices in a large pot until browned. Remove and set aside.
Sauté aromatics
  1. Sauté the diced onion in the sausage fat for 4 minutes. Add the minced garlic and Italian seasoning and cook for 1 minute.
Simmer cauliflower
  1. Add the chicken broth and cauliflower florets, then bring to a simmer. Simmer for 15-18 minutes until very tender.
Blend and add cream
  1. Blend about half the soup until smooth, then stir the blended soup back in. Pour in the heavy cream and mix until combined.
Wilt kale and finish
  1. Add the chopped kale, sausage, red pepper flakes, and grated parmesan. Cook for 5 minutes until the kale wilts.
Season to taste
  1. Season with salt and pepper to taste. Stir and serve hot.

Notes

For best texture, blend only about half the soup so it stays creamy but still has cauliflower pieces. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop, adding a splash of broth if needed. Freezing is not ideal because heavy cream can break; if you want to freeze, consider using a cream alternative after reheating. For a lighter swap, use half-and-half instead of heavy cream for a less rich broth.