Description
This hearty and comforting Cauliflower Sausage Kale Soup combines mild Italian sausage, crispy bacon, and nutrient-packed kale in a creamy cauliflower base. Perfect for a cozy meal, this soup is blended smooth and seasoned to perfection with garlic, onion, and a touch of spice. Ready in just 45 minutes, it’s a satisfying dish that balances rich flavors with wholesome ingredients.
Ingredients
Meat and Oils
- 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 1/4 pounds)
- 4 cups chopped curly kale
Liquids and Seasoning
- 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
- Cook the sausage and bacon: In a large Dutch oven or heavy-duty soup pot, heat 1 tablespoon of olive oil over medium heat. Add 12 ounces of mild Italian sausage (removed from casing) and 3 slices of chopped bacon. Cook, breaking up the meat as you go, until the sausage is browned and the bacon is crisp, about 8-10 minutes. Remove the meat to a plate using a slotted spoon and drain all but 2 tablespoons of the rendered grease in the pot.
- Sauté onions and garlic: Add 1 diced medium onion to the pot and cook until soft and translucent, about 3-4 minutes. Add 2 minced garlic cloves and sauté for an additional 30 seconds, stirring constantly to prevent burning.
- Add cauliflower and broth, then simmer: Stir in 6 cups of cauliflower florets and pour in a 32-ounce carton of chicken broth. 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 tender.
- Puree the soup: Using a high-powered blender or immersion blender, carefully puree the soup until smooth and creamy.
- Finish the soup with dairy, meat, and kale: Stir in 1 cup of half and half and return the soup to a gentle simmer. Add back the cooked sausage and bacon along with 4 cups of chopped curly kale. Simmer for about 5 minutes, until the kale is wilted and tender. Adjust the seasoning with additional salt if needed. Serve hot with a sprinkle of red pepper flakes if desired.
Notes
- You can substitute turkey sausage for a leaner option.
- For a dairy-free version, replace half and half with coconut milk or a plant-based cream.
- Use fresh kale for best texture and flavor, but frozen kale can be used in a pinch.
- If you prefer a chunkier soup, puree only half the soup and stir in the remaining cauliflower and sausage.
- Leftover soup keeps well refrigerated for 3-4 days and freezes nicely for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
