Creamy Sausage and Kale Soup
A hearty and comforting soup made with sausage, kale, and cauliflower in a creamy base.
Equipment
- Dutch oven A heavy pot suitable for cooking soups.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 3 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups cauliflower florets
- 1 cup half and half
- 4 cups curly kale, chopped
- Kosher salt and fresh black pepper, to taste
- Red pepper flakes, to taste
Instructions
- In a large Dutch oven or heavy soup pot, heat the olive oil over medium heat. Add the sausage and bacon. Cook until the sausage is browned and the bacon is crispy, about 8-10 minutes. Transfer to a plate using a slotted spoon and drain excess grease, leaving about 2 tablespoons in the pot.
- Add the diced onions and cook until soft, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
- Add the cauliflower and chicken broth. Season with salt and pepper to taste. Simmer uncovered for 15 minutes or until the cauliflower is tender.
- Puree the soup until smooth using a high-powered blender or an immersion blender.
- Add half and half and bring the soup to a gentle simmer. Stir in the cooked sausage, bacon, and kale. Simmer until the kale is wilted, about 5 minutes. Adjust salt to taste.
- Serve the soup with a sprinkle of red pepper flakes if desired.
Notes
For a lighter version, you can use turkey sausage or turkey bacon instead of pork. No alcoholic drinks allowed, please substitute with a non-alcoholic option.