Cauliflower Sausage Kale Soup Recipe

Introduction

Cauliflower Sausage Kale Soup is a hearty and nutritious dish that combines savory sausage, tender cauliflower, and vibrant kale in a flavorful broth. This comforting soup makes a perfect cozy dinner or a healthy meal prep option.

Ingredients

• 1 pound Italian sausage (mild or spicy, casings removed)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium head of cauliflower, chopped into florets
• 4 cups vegetable or chicken broth
• 2 cups kale, stems removed and chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Optional: grated Parmesan cheese for serving

Instructions

1. Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 5-7 minutes. Remove the sausage and set aside.
2. Step 2: In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Step 3: Add the chopped cauliflower and the cooked sausage back to the pot. Pour in the broth and bring to a boil. Stir in the dried thyme, dried oregano, salt, and pepper.
4. Step 4: Reduce the heat to low and let the soup simmer for about 15 minutes, or until the cauliflower is tender.
5. Step 5: Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted and tender.
6. Step 6: Taste the soup and adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese if desired.

Tips & Variations

• Use turkey or chicken sausage for a lighter version of this soup.
• Add extra vegetables like carrots, celery, or potatoes for more nutrition and texture.
• For a spicy kick, sprinkle in some red pepper flakes or add a splash of lemon juice for brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To keep it longer, freeze the soup for up to 3 months, making sure it has cooled completely before freezing. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes! For a vegetarian version, substitute the sausage with plant-based sausage or omit it entirely. Use vegetable broth to keep it meat-free.

Can I use frozen vegetables?

Absolutely. You can use frozen cauliflower and kale; just add them directly to the pot during cooking without thawing first.

Cauliflower Sausage Kale Soup Recipe

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4.8 from 91 reviews

Cauliflower Sausage Kale Soup is a hearty and nutritious meal combining savory Italian sausage, tender cauliflower florets, and vibrant kale simmered in a flavorful broth. Perfect for cozy dinners or meal prepping, this comforting soup balances protein, vegetables, and warming herbs for a delicious and satisfying dish.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Broth

• 1 pound Italian sausage (mild or spicy, casings removed)
• 4 cups vegetable or chicken broth

Vegetables and Herbs

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium head of cauliflower, chopped into florets
• 2 cups kale, stems removed and chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Other Ingredients

• 1 tablespoon olive oil
• Optional: grated Parmesan cheese for serving

Instructions

1. Brown the Sausage: Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 5-7 minutes. Remove the sausage from the pot and set aside.
2. Sauté Vegetables: In the same pot, add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
3. Add Cauliflower and Broth: Add chopped cauliflower and the cooked sausage back into the pot. Pour in vegetable or chicken broth and bring to a boil. Stir in dried thyme, dried oregano, salt, and pepper.
4. Simmer the Soup: Reduce heat to low and let the soup simmer for about 15 minutes or until the cauliflower is tender.
5. Add Kale: Stir in chopped kale and cook for another 5 minutes until the kale is wilted and tender.
6. Serve: Taste the soup and adjust seasoning if necessary. Serve hot, optionally garnished with grated Parmesan cheese.

Notes

• To make this soup vegetarian, substitute sausage with plant-based sausage or omit it entirely and use vegetable broth.
• Frozen cauliflower and kale can be used, adding them directly to the pot without thawing.
• You can switch the sausage for turkey or chicken sausage for a lighter meal.
• Add other vegetables such as carrots, celery, or potatoes for variety and extra nutrition.
• For some heat, add red pepper flakes or a splash of lemon juice to brighten the flavors.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months after cooling completely.

Keywords: Cauliflower Sausage Kale Soup, Hearty Soup, Italian Sausage Soup, Healthy Soup, One Pot Meal, Comfort Food, Kale Soup, Low Carb Soup