Cauliflower Sausage Kale Soup Recipe

Introduction

This Cauliflower Sausage Kale Soup is a comforting and hearty dish perfect for chilly days. Combining savory sausage, crisp bacon, and nutrient-rich kale with creamy cauliflower broth, it’s both flavorful and nourishing.

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, to taste
• Red pepper flakes, for serving (optional)

Instructions

1. Step 1: In a large dutch oven or heavy-duty soup pot, heat the olive oil over medium heat. Add the sausage and bacon. Cook until the sausage is browned and the bacon is crisp, breaking up the meat as you go, about 8–10 minutes. Use a slotted spoon to remove the meat to a plate. 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 minced garlic and cook for 30 seconds, stirring constantly to prevent 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, uncovered, and cook for 15 minutes or until the cauliflower is tender.
4. Step 4: Carefully puree the soup until smooth using a high-powered blender or an immersion blender directly in the pot.
5. Step 5: Stir in the half and half and return the pot to a gentle simmer. Add the cooked sausage, bacon, and chopped kale. Simmer until the kale is wilted, about 5 minutes. Taste and adjust seasoning with salt if needed.
6. Step 6: Serve hot with a sprinkle of red pepper flakes for a little heat, if desired.

Tips & Variations

• For a dairy-free version, substitute the half and half with coconut milk or your favorite nondairy cream alternative.
• Use spicy Italian sausage if you prefer a bit more kick.
• Try adding other greens like spinach or Swiss chard if kale isn’t available.
• To make it vegetarian, leave out the sausage and bacon and use vegetable broth instead.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling of the half and half. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower can be used. Adjust the cooking time slightly and make sure it’s thawed and drained well to avoid excess liquid in the soup.

Is this soup suitable for meal prep?

Absolutely. This soup reheats well and can be portioned for easy lunches or dinners throughout the week.

Cauliflower Sausage Kale Soup Recipe

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★★★★★

4.9 from 99 reviews

A hearty and creamy Cauliflower Sausage Kale Soup featuring a blend of mild Italian sausage, smoky bacon, tender cauliflower, and nutritious kale simmered in a flavorful chicken broth base, finished with a touch of half and half for added richness. Perfect for a comforting yet healthy meal option.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Oil

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

Vegetables & Aromatics

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

Liquids & Seasonings

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

Instructions

1. Cook the sausage and bacon: In a large dutch oven or heavy-duty soup pot, heat the olive oil over medium heat. Add the mild Italian sausage and chopped bacon. Cook until the sausage is browned and the bacon is crisp, breaking up the meat as you go, about 8-10 minutes. Use a slotted spoon to remove the meat to a plate, leaving 2 tablespoons of grease in the pot.
2. Sauté the onions and garlic: Add the diced onions to the pot and cook until soft, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
3. Simmer the cauliflower: Add the cauliflower florets and chicken broth to the pot. Season with kosher salt and freshly ground black pepper to taste. Let the mixture simmer uncovered for about 15 minutes, or until the cauliflower becomes tender.
4. Puree the soup: Using either a high-powered blender or an immersion blender, puree the soup until smooth and creamy.
5. Add half and half and finish the soup: Stir in the half and half and return the soup to a gentle simmer. Add the cooked sausage, bacon, and chopped kale. Simmer until the kale wilts, about 5 minutes. Adjust seasoning with salt as needed.
6. Serve: Ladle the soup into bowls and optionally sprinkle with red pepper flakes for a bit of heat. Enjoy warm for a comforting meal.

Notes

• For a vegetarian version, omit the sausage and bacon and substitute vegetable broth.
• Use a high-powered blender for the creamiest texture; an immersion blender works well for a quicker process.
• Adjust the amount of red pepper flakes to your preferred spice level or omit entirely for a milder soup.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
• For a richer soup, substitute half and half with heavy cream.

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