Description
This creamy Cauliflower Sausage Kale Soup is a rich, comforting one-pot meal made with savory Italian sausage, crispy bacon, tender cauliflower, and fresh kale. Blended cauliflower creates a smooth, velvety broth without flour or potatoes. Perfect for cozy weeknight dinners, easy meal prep, and chilly fall or winter evenings!
Ingredients
Scale
- 1 tablespoon olive oil
- 12 ounces mild Italian sausage, casings removed
- 3 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups cauliflower florets (about 1¼ pounds)
- 1 carton (32 ounces) chicken broth
- 1 cup half-and-half
- 4 cups chopped curly kale
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, for serving (optional)
Instructions
- Cook the Sausage and Bacon: Heat olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add Italian sausage and chopped bacon. Cook for 8–10 minutes, breaking up the sausage, until the sausage is browned and fully cooked and the bacon is crispy. Remove with a slotted spoon and set aside. Drain excess grease, leaving about 2 tablespoons in the pot.
- Sauté the Aromatics: Add diced onion to the pot and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds, stirring constantly until fragrant.
- Simmer the Cauliflower: Add cauliflower florets and chicken broth. Season with kosher salt and black pepper. Bring to a simmer and cook uncovered for approximately 15 minutes, or until the cauliflower is fork-tender.
- Blend Until Creamy: Remove from heat and puree the soup using an immersion blender until smooth and creamy. Alternatively, carefully blend in batches using a heat-safe countertop blender, allowing steam to escape safely.
- Add Cream, Sausage, and Kale: Stir in half-and-half and return to a gentle simmer. Add the cooked sausage, bacon, and chopped kale. Simmer for approximately 5 minutes, until the kale is tender and everything is heated through.
- Season and Serve: Taste and adjust salt and pepper as needed. Ladle into serving bowls and garnish with red pepper flakes if desired. Serve warm and enjoy!
Notes
- Sausage Options: Use mild Italian sausage for a classic flavor or spicy Italian sausage for extra heat.
- Extra Creamy Texture: Blend the cauliflower thoroughly before adding the sausage, bacon, and kale.
- Dairy Substitutions: Replace half-and-half with heavy cream for a richer soup or whole milk for a lighter version.
- Vegetable Options: Substitute baby spinach for kale, adding it during the final 1–2 minutes of cooking.
- Seasoning Tip: Taste before adding extra salt because sausage, bacon, and chicken broth already contain sodium.
- Storage: Refrigerate in an airtight container for up to 3–4 days.
- Freezing: Freeze for up to 2–3 months for best quality. Dairy may separate slightly after thawing.
- Reheating: Reheat gently on the stovetop until the soup reaches 165°F. Add a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1/6 of recipe (approximately 1½ cups
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg