Ingredients
Equipment
Method
Brown the sausage
- In a large pot, brown the Italian sausage slices until cooked through, then remove and set aside.
Sauté aromatics
- Add the diced onion to the sausage fat and sauté for 4 minutes, then add the minced garlic and Italian seasoning and cook for 1 minute.
Simmer cauliflower
- Pour in the chicken broth and add the cauliflower florets, then simmer for 15-18 minutes until very tender, keeping the pot at a steady simmer.
Blend and add cream
- Blend about half the soup smooth, then stir in the heavy cream until the broth looks creamy and uniform.
Wilt kale and finish
- Add the chopped kale, sliced sausage, red pepper flakes, and grated parmesan, then cook for 5 minutes until the kale wilts and the soup thickens slightly.
Season
- Season with salt and pepper to taste, then serve hot.
Notes
For the smoothest texture, blend while the soup is hot but don’t fill the blender more than halfway; blend only about half to keep cauliflower chunks. Store leftovers in the refrigerator up to 3-4 days; reheat gently over low heat and stir because the cream can thicken. Freeze up to 2 months, thaw in the fridge, then reheat slowly. For a lighter option, use half-and-half in place of heavy cream for a still-creamy but less rich soup.