Creamy Cauliflower Sausage Kale Soup: Better Than Takeout

Creamy Cauliflower Sausage Kale Soup is the ultimate comfort food, ready in just 30 minutes. After making this soup dozens of times, I’ve discovered the trick to keeping it creamy without using heavy cream. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mediterranean Baked Cod with Tomatoes and Olives and Creamy Garlic Mushroom Stuffed Shells for Easy Dinner.

What You'll Need for Creamy Cauliflower Sausage Kale Soup: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 head cauliflower
• 1 bunch kale
• 1 lb Italian sausage
• 1 onion
• 3 cloves garlic
• Salt
• Pepper
• Red pepper flakes
• Italian seasoning
• Chicken broth
• Heavy cream
• Optional: Fresh parsley
• Optional: Grated Parmesan cheese

How to Make Creamy Cauliflower Sausage Kale Soup: Better Than Takeout

1. Step 1: Chop the cauliflower into florets and slice the kale. Dice the onion and mince the garlic.
2. Step 2: In a large pot, cook the Italian sausage over medium heat until browned. Remove the sausage and set it aside, leaving the grease in the pot.
3. Step 3: Add the onion and garlic to the pot and cook until softened. Add the cauliflower, kale, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Step 4: Use an immersion blender to blend the soup until creamy. Stir in the heavy cream and season with salt, pepper, red pepper flakes, and Italian seasoning. Add the cooked sausage back to the pot and serve.

Storing & Reheating Creamy Cauliflower Sausage Kale Soup: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made ahead of time and reheated on the stove or in the microwave.

Freezing Creamy Cauliflower Sausage Kale Soup: Better Than Takeout

Freeze leftovers for up to 3 months. Thaw in the fridge overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a vegetarian version, use vegetable broth and omit the sausage or replace it with cooked lentils.
• Best substitution: You can substitute the kale with spinach or Swiss chard for a similar flavor and texture.
• Make-ahead: This soup can be made up to 2 days ahead of time and reheated on the stove or in the microwave.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, simmer it for a few more minutes to reduce the liquid.

Creamy Cauliflower Sausage Kale Soup: Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 head cauliflower
• 1 bunch kale
• 1 lb Italian sausage
• 1 onion
• 3 cloves garlic

Seasonings

• Salt
• Pepper
• Red pepper flakes
• Italian seasoning
• Chicken broth
• Heavy cream

Optional Toppings

• Fresh parsley
• Grated Parmesan cheese

Instructions

1. Step 1: Chop the cauliflower into florets and slice the kale. Dice the onion and mince the garlic.
2. Step 2: In a large pot, cook the Italian sausage over medium heat until browned. Remove the sausage and set it aside, leaving the grease in the pot.
3. Step 3: Add the onion and garlic to the pot and cook until softened. Add the cauliflower, kale, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Step 4: Use an immersion blender to blend the soup until creamy. Stir in the heavy cream and season with salt, pepper, red pepper flakes, and Italian seasoning. Add the cooked sausage back to the pot and serve.

Notes

• Chef tip: For a vegetarian version, use vegetable broth and omit the sausage or replace it with cooked lentils.
• Best substitution: You can substitute the kale with spinach or Swiss chard for a similar flavor and texture.
• Make-ahead: This soup can be made up to 2 days ahead of time and reheated on the stove or in the microwave.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, simmer it for a few more minutes to reduce the liquid.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze leftovers for up to 3 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This soup can be made ahead of time and reheated on the stove or in the microwave.

Nutrition Per Serving

• Calories: 450
• Protein: 20g
• Fat: 32g
• Carbs: 20g
• Fiber: 5g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 90mg
• Sat. Fat: 14g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Cauliflower Sausage Kale Soup: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Cauliflower Sausage Kale Soup: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!