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Creamy Cauliflower Sausage Kale Soup

Creamy cauliflower sausage kale soup made with blended cauliflower for a thick, velvety texture and tender florets. Browned sausage and wilted kale simmer in chicken broth with heavy cream and parmesan for a rich main-dish soup.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Sausage base
  • 1 lb Italian sausage
  • 1 onion
  • 4 garlic
  • 1 tsp Italian seasoning
  • 4 cups chicken broth
Creamy cauliflower and greens
  • 1 cauliflower
  • 4 cups kale
  • 1.5 cups heavy cream
  • 0.5 tsp red pepper flakes
  • 0.5 cup parmesan grated
Seasoning
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the flavor
  1. Brown the Italian sausage slices in a large pot, then remove and set aside, keeping any fat in the pot. The sausage should look browned on the edges.
  2. Sauté the onion in the sausage fat for 4 minutes, stirring until softened and translucent. Add the garlic and Italian seasoning and cook for 1 minute until fragrant.
Simmer and thicken
  1. Add the chicken broth and cauliflower to the pot, then simmer for 15-18 minutes until very tender. You should be able to easily pierce the cauliflower with a spoon.
  2. Blend about half the soup smooth, then stir it back into the pot to thicken the broth. The mixture should turn creamy with small cauliflower flecks.
  3. Add the kale, sausage, red pepper flakes, and parmesan, then cook for 5 minutes until the kale wilts. The soup should look glossy and evenly flecked.
Season and serve
  1. Season the soup with salt and pepper to taste, then stir and check that the flavor is balanced. Serve hot with a drizzle of olive oil and extra red pepper flakes if desired.

Notes

Pro tip: blending only half the soup keeps it creamy while still showing cauliflower texture. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stove until steaming. Freezing is not recommended because heavy cream can separate. For a lighter option, use half-and-half instead of heavy cream, and add it after blending for a smoother finish.