It seems I’m on a soup kick right now so let me share another one of our favorites – sausage, kale, and cauliflower soup.
We often make a version of Zuppa Toscana, a sausage, kale, and potato soup. Since we love cauliflower so much we decided to try replacing the potatoes with cauliflower. To be honest, we love it and don’t miss the potatoes. We find this soup delicious and satisfying.
My sister and I can easily put this soup together on a weeknight. While one of us washes and preps the kale, the other chops the onion and garlic. And while the sausage is browning in the pot, one of us can prep the cauliflower.
We love this soup so much we were inspired to grow kale for the first time. We found that the Russian Red variety works just as well as the Lacinato and curly kales usually found in the grocery store.
If you don’t like the spice, feel free to replace the spicy Italian sausage with a milder version and omit the crushed red pepper flakes.
Sausage, Kale, and Cauliflower Soup
- Total Time: 55 minutes
- Yield: 6 1x
Description
This lower carb version of the popular Zuppa Toscana replaces potatoes with cauliflower for an equally delicious soup.
Ingredients
1 pound spicy Italian sausage, preferably bulk sausage, otherwise remove links from casings
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
Pinch of crushed red pepper flakes, optional
4 cups low-sodium chicken broth
1 medium head cauliflower, cut into bite-sized pieces
1 large bunch kale (about 10–12 stems), washed, destemmed, and cut into bite-sized strips
1 cup heavy cream
Salt and pepper to taste
Grated or shredded Parmesan cheese for serving
Instructions
In a large Dutch oven or heavy bottom soup pot, heat the olive oil over medium heat. When oil is shimmering but not smoking, add sausage. Cook until sausage is browned, breaking up into smaller pieces as it cooks. Remove sausage with a slotted spoon and set aside.
Add onion to sausage drippings and sauté until onion is translucent but not browned, about 5 minutes. Add garlic and crushed red pepper. Cook for another 30 seconds, until fragrant.
Add the chicken broth and cauliflower. Bring to a boil then reduce heat. Simmer for 15 minutes or until cauliflower is fork tender.
Return the sausage to the pot and add the kale. Cook for another 5 minutes until the kale is wilted.
Add the heavy cream and heat through, about 2 minutes.
Taste and season with salt and pepper as needed. Serve with a sprinkling of Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 481.29
- Sugar: 5.80 g.
- Sodium: 703.92 mg.
- Fat: 38.96 g.
- Saturated Fat: 17.67 g.
- Carbohydrates: 13.55 g.
- Fiber: 2.98 g.
- Protein: 21.59 g.
- Cholesterol: 88.52 g.
Keywords: kale, sausage, cauliflower
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