Ingredients
Main Ingredients
- 1 Tbsp. olive oil
- 12 oz. mild Italian sausage, removed from casing
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups cauliflower florets (about 1 1/4 pounds)
- 1 (32 oz.) carton chicken broth
- 1 cup half and half
- 4 cups chopped curly kale
- Kosher salt, to taste
- Fresh black pepper, to taste
Optional Garnish
- Red pepper flakes, for serving
Instructions
- Brown the sausage: In a large dutch oven or heavy duty soup pot, heat olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 8-10 minutes. Use a slotted spoon to remove the sausage onto a plate and drain all but 2 tablespoons of grease from the pot.
- Sauté onions and garlic: Add the diced onions to the pot and cook until softened, approximately 3-4 minutes. Stir in the minced garlic and cook for 30 seconds more, stirring constantly to prevent burning.
- Cook cauliflower: Add the cauliflower florets and chicken broth to the pot. Season with kosher salt and fresh black pepper to taste. Bring to a simmer and cook uncovered for 15 minutes or until the cauliflower is tender when pierced with a fork.
- Puree the soup: Using a high-powered blender or an immersion blender, carefully puree the soup until smooth and creamy. Return the soup to the pot if using a separate blender.
- Add cream and greens: Stir in the half and half and bring the soup back to a gentle simmer. Add the cooked sausage and chopped kale. Simmer for about 5 minutes, until the kale is wilted and tender. Adjust seasoning with additional salt as needed.
- Serve: Ladle the soup into bowls and garnish with a sprinkle of red pepper flakes if desired for a subtle kick. Serve hot and enjoy!
Notes
- For a spicier soup, increase the amount of red pepper flakes according to taste.
- You can substitute half and half with heavy cream or whole milk for richer or lighter variations.
- Use an immersion blender for easier and safer pureeing directly in the pot.
- To make this soup gluten free, ensure that the sausage does not contain any gluten ingredients.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American