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Creamy Cauliflower Sausage Kale Soup

Creamy cauliflower sausage kale soup with a velvety, silky broth made by simmering cauliflower until soft and blending into a thick base. Italian sausage adds savory depth, while tender kale finishes with a short simmer for a bright green texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Olive oil
  • 1 tbsp olive oil
Onion
  • 1 yellow onion, diced
Garlic
  • 4 garlic cloves, minced
Cauliflower
  • 1 large head cauliflower, chopped
Chicken broth
  • 4 cup chicken broth
Thyme
  • 1 tsp dried thyme
Red pepper flakes
  • 0.5 tsp red pepper flakes
Kale
  • 4 cup chopped kale
Heavy cream
  • 1 cup heavy cream
Salt and pepper
  • 1 Salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a Dutch oven over medium-high heat and add the Italian sausage. Cook until browned, breaking it into crumbles, then transfer to a plate and set aside.
Sauté the aromatics
  1. Return the pot to medium heat and add the olive oil with the diced yellow onion. Sauté for 4 minutes until softened, then add the minced garlic and stir for 30 seconds.
Simmer the cauliflower base
  1. Add the chopped cauliflower, chicken broth, dried thyme, and red pepper flakes to the pot. Bring to a simmer and cook for 15 minutes, until the cauliflower is very soft and mashable.
Blend and add cream
  1. Carefully blend the soup until smooth; for a chunkier texture, blend only half of it. Stir in the heavy cream and keep the soup warm over low heat.
Finish with sausage and kale
  1. Add the reserved sausage and chopped kale to the soup. Simmer for 5 minutes until the kale is tender, then season with salt and pepper to taste.

Notes

Pro tip: For chunkier cauliflower texture, blend only half the soup, then stir it back together. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing is not ideal due to the cream, but you can freeze for up to 2 months and reheat slowly, stirring well. Dietary swap: use half-and-half or coconut cream instead of heavy cream for a lighter option (texture will be slightly different).