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Creamy Cauliflower Sausage Kale Soup

Creamy cauliflower sausage kale soup made by simmering tender florets, blending half for a velvety texture, then wilting kale in a rich cream broth. Italian sausage adds savory depth while parmesan thickens the finish.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage, sliced
Vegetables
  • 1 1 head cauliflower, cut into florets
  • 4 cups 4 cups kale, chopped
  • 1 1 onion, diced
  • 4 4 cloves garlic, minced
Soup base
  • 4 cups 4 cups chicken broth
  • 1.5 cups 1-1/2 cups heavy cream
  • 1 tsp 1 teaspoon Italian seasoning
  • 0.5 tsp 1/2 teaspoon red pepper flakes
  • 0.5 cup 1/2 cup parmesan, grated
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large pot over medium-high heat and brown the Italian sausage slices until cooked through, then remove and set aside.
  2. Leave the sausage fat in the pot for sautéing.
Sauté aromatics
  1. Reduce heat to medium and sauté the onion in the sausage fat for 4 minutes until softened.
  2. Add the garlic and Italian seasoning and cook for 1 minute, stirring until fragrant.
Simmer cauliflower
  1. Add the chicken broth and cauliflower, then simmer for 15-18 minutes until the cauliflower is very tender.
Blend and add cream
  1. Blend about half the soup until smooth, then return it to the pot and stir in the heavy cream.
Wilt kale and finish
  1. Add the kale, sausage, red pepper flakes, and parmesan, then cook for 5 minutes until the kale wilts.
  2. Season with salt and pepper to taste, then serve hot.

Notes

For the smoothest texture, blend the soup while it’s hot but not boiling, and blend only about half so you keep some cauliflower chunks. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove, adding a splash of broth or cream if it thickens. Freezing is not ideal because cream soups can break, but you can freeze if needed and reheat carefully. For a lighter option, swap heavy cream for half-and-half and consider using turkey Italian sausage.