Cauliflower Soup with Italian Sausage and Kale

Goodness gracious. It is February 11 and this is my first post of 2026. Rest assured, I have been cooking, just not blogging! But I've made some great new recipes lately so I thought it was time I get back on the blogwagon, as it were.

This is a hearty soup recipe that has cauliflower as its base, with Italian sausage and kale. It's a nice change from "plain" cauliflower soup, and kale is a colorful and healthy addition. I also like kale in soups cause it "stands up" a bit better than spinach.

Start by browning the sausage. Then cook the onions and garlic, add the cauliflower and broth, and let it simmer til the veggies are tender. Blend it all up, then add the half and half, 

and chopped kale, 

and put the sausage back in the pot. Let it simmer a couple minutes or until the kale is wilted. That's all there is to it. If you like a little kick you can add some red pepper flakes. 

It's warming up where I live, but I read today we might get several more snowstorms in the next couple of weeks, so some good soup recipes are a must! I hope you enjoy this one.

Cauliflower Soup with Italian Sausage and Kale

1 Tbsp olive oil
6 cups cauliflower pieces
2 garlic cloves, minced 
16 oz mild Italian sausage 
1 medium onion, chopped
4 cups chicken broth
1 cup half-and-half
4 cups curly kale, finely chopped
salt, pepper, red pepper flakes

In a large Dutch oven or heavy-duty soup pot, heat the olive oil over medium heat. Add the sausage and cook, breaking up the meat as you go, until the sausage is browned. Use a slotted spoon to transfer the cooked sausage to a plate, and drain all but 2 tablespoons of grease from the pot.

Add onions to the pot and cook until they are soft, then add the garlic and continue to cook for an additional 30 seconds, stirring constantly to prevent burning.

Add the cauliflower and chicken broth to the pot, and season with salt and pepper. Allow the mixture to simmer, uncovered, for about 15 minutes, or until the cauliflower is tender when pierced with a fork.

Once the cauliflower is tender, puree the soup until smooth using an immersion blender. Add the half and half, bringing the mixture to a gentle simmer.

Add in the sausage and the kale, and let the soup simmer gently until the kale is wilted. Taste the soup, adjust the seasonings, and add red pepper flakes for more kick.