Ingredients
Equipment
Method
Brown the sausage
- Brown the sliced Italian sausage in a large pot until browned and lightly crisp, then remove and set aside, using a steady medium-high heat as the fat renders.
Build the base
- Sauté the diced onion in the sausage fat for 4 minutes until softened and translucent, keeping the heat at medium.
- Add the minced garlic and Italian seasoning and cook for 1 minute until fragrant, stirring so nothing browns.
Simmer cauliflower
- Add the chicken broth and cauliflower florets, then simmer for 15-18 minutes at a gentle simmer until the cauliflower is very tender.
Make it creamy
- Blend about half the soup smooth, then stir it back into the pot until the broth looks creamy and uniform.
- Stir in the heavy cream so the soup turns a pale, creamy color and looks silky.
Finish with kale and cheese
- Add the chopped kale, sliced sausage, red pepper flakes, and grated parmesan, then cook for 5 minutes until the kale wilts and the parmesan melts.
- Season with salt and pepper to taste, stirring until the flavors balance.
Notes
For the smoothest texture, blend in small batches and blend only about half so you still see cauliflower and sausage texture in every spoonful. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid scorching the cream. This soup also freezes well for up to 2 months; thaw overnight in the fridge and reheat slowly, thinning with a splash of broth if needed. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less thick but still creamy).