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Creamy Cauliflower Sausage Kale Soup

Creamy cauliflower sausage kale soup is simmered in chicken broth, then partially pureed for a velvety texture with tender cauliflower pieces. Italian sausage, kale, heavy cream, and Parmesan make this a hearty one-pot dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb Italian sausage casings removed if needed
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 cauliflower large head (about 2 pounds), cut into florets
  • 4 cups low-sodium chicken broth
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 1 cup heavy cream
  • 4 cups kale chopped, tough stems removed
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 6-quart Dutch oven
  • 1 Immersion blender

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat, add the sausage, and cook for 6 to 8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  2. Transfer the sausage to a plate with a slotted spoon.
  3. Add the onion to the pot and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  4. Add the garlic and cook for 30 seconds.
  5. Stir in the cauliflower, chicken broth, kosher salt, black pepper, and dried thyme.
  6. Bring the soup to a boil over high heat.
  7. Cover and simmer over medium-low heat for 12 to 15 minutes, until the cauliflower is very tender.
  8. Turn off the heat and use an immersion blender to partially puree the soup, leaving some cauliflower pieces for texture.
  9. Stir in the cooked sausage, heavy cream, and kale.
  10. Simmer gently over medium-low heat for 3 to 5 minutes, until the kale is tender and the soup is hot; do not let it boil.
  11. Remove the pot from the heat and stir in the Parmesan.
  12. Let the soup rest for 5 minutes before serving.

Notes

For a smooth, creamy texture with some bite, partially puree the soup rather than blending it completely. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream can separate. For a dairy-free variation, use unsweetened plant-based cream and omit the Parmesan.