Creamy Cauliflower Sausage Kale Soup – Better Than Takeout

This Creamy Cauliflower Sausage Kale Soup is the ultimate comfort food on a chilly night. After making this soup dozens of times, I’ve discovered the secret to a perfectly creamy, hearty bowl every time. The trick is to cook the kale just right, so it’s tender but still has a slight bite. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Sweet Soy Butter Korean Rice Cakes Recipe and Easy Crab Rangoon Pinwheels with Puff Pastry.

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

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

1. Step 1: Chop the cauliflower into florets and set aside. Heat a large pot or Dutch oven over medium heat and add the Italian sausage. Cook until browned, breaking it up with a spoon as it cooks. Remove the sausage from the pot and set aside, leaving the grease in the pot.
2. Step 2: Add the onion and garlic to the pot and cook until softened. Add the cauliflower, chicken broth, salt, pepper, and Italian seasoning. Bring to a boil, then reduce heat and simmer until the cauliflower is tender.
3. Step 3: Add the kale and cook until tender. Use an immersion blender to blend the soup until creamy. Stir in the heavy cream and cooked sausage. Taste and adjust seasoning if necessary.

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 in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead 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) until warmed through. Microwave: Reheat in the microwave until warmed through, stirring occasionally.

Recipe Notes

• Chef tip: For a spicy version, use spicy Italian sausage and add some red pepper flakes.
• Best substitution: You can substitute the kale with spinach or Swiss chard.
• Make-ahead: This soup freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
• Scaling: This recipe can be easily doubled to serve a crowd.
• Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, simmer it until it thickens to your liking.

Creamy Cauliflower Sausage Kale Soup – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

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

Seasonings

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

Optional Toppings

• Grated Parmesan cheese
• Crushed red pepper flakes
• Fresh parsley

Instructions

1. Step 1: Chop the cauliflower into florets and set aside. Heat a large pot or Dutch oven over medium heat and add the Italian sausage. Cook until browned, breaking it up with a spoon as it cooks. Remove the sausage from the pot and set aside, leaving the grease in the pot.
2. Step 2: Add the onion and garlic to the pot and cook until softened. Add the cauliflower, chicken broth, salt, pepper, and Italian seasoning. Bring to a boil, then reduce heat and simmer until the cauliflower is tender.
3. Step 3: Add the kale and cook until tender. Use an immersion blender to blend the soup until creamy. Stir in the heavy cream and cooked sausage. Taste and adjust seasoning if necessary.

Notes

• Chef tip: For a spicy version, use spicy Italian sausage and add some red pepper flakes.
• Best substitution: You can substitute the kale with spinach or Swiss chard.
• Make-ahead: This soup freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
• Scaling: This recipe can be easily doubled to serve a crowd.
• Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, simmer it until it thickens to your liking.

Storage

• Fridge: Store leftovers in an airtight container in the fridge 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) until warmed through.
• Microwave reheat: Reheat in the microwave until warmed through, stirring occasionally.
• Make ahead: This soup can be made ahead and reheated on the stove or in the microwave.

Nutrition Per Serving

• Calories: 420
• Protein: 22g
• Fat: 28g
• Carbs: 20g
• Fiber: 5g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 95mg
• Sat. Fat: 12g

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!