A creamy, hearty low-carb cauliflower and kale soup featuring savory sausage! This hearty and satisfying soup will knock out your comfort food cravings while helping you stick to your healthier eating goals. An easy and family-friendly recipe!
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I'm always searching for recipes that deliver maximum flavor with minimum fuss, and this soup absolutely delivers! By cleverly swapping traditional potatoes with cauliflower, you get all the creamy comfort of the classic Zuppa Toscana without the carb overload.
Whether you're feeding a family with various dietary needs or looking for a meal that provides leftovers that taste even better the next day, this soup checks all the boxes.
Why You'll Love This Cauliflower And Kale Soup Recipe
- One-Pot Wonder: Everything comes together in a single dutch oven, meaning less cleanup and more time for yourself!
- Budget-Friendly Satisfaction: Transforms simple, affordable ingredients into a restaurant-quality meal that serves multiple people generously.
- Meal-Prep Marvel: This soup tastes even better the next day, making it perfect for busy weeknight dinners or lunch meal prep.
- Hidden Veggie Victory: The rich, creamy broth and savory sausage make this an excellent way to get even the pickiest eaters to enjoy vegetables.
🍲 Soup is such a delicious way to add more vegetables to your family's diet, plus they're usually quick and easy to make!
Recipe Ingredients
- Pork Sausage — I like country style sausage in this soup.
- Onion
- Garlic
- Red Pepper Flakes
- Vegetable or Chicken Stock
- Fresh Cauliflower — Frozen cauliflower is not recommended as it will be too mushy!
- Heavy Cream
- Kale
- Salt and Pepper
For the exact amounts needed, please see the recipe card below.
How to Make Cauliflower & Kale Soup
Step 1: In a large dutch oven, over medium high heat, cook and crumple the sausage until it is cooked through and no longer pink, about 8 minutes. Remove the sausage from the pan.
Step 2: Return the dutch oven to the heat and add the onion. Cook until the onion is tender, about 3 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, stirring often, about 30 seconds.
Step 3: Add the broth and the cauliflower. Bring the mixture to a boil and then reduce the heat so that it is simmering. Cover and cook, stirring occasionally, until the cauliflower is very tender, about 20 minutes.
Step 4: Remove the lid and stir in the cream, kale, and the cooked sausage. Cook for 5-10 more minutes. Add salt and pepper to taste and serve hot.
Recipe FAQs
The beauty of this recipe is its flexibility! Italian sausage (mild or hot), breakfast sausage, or even chicken or turkey sausage all work wonderfully. Choose what your family enjoys most or what you have on hand.
Yes! This soup freezes beautifully. Just leave out the cream before freezing and add it when reheating. Store in airtight containers for up to 3 months – perfect for meal planning!
Absolutely! Substitute the heavy cream with full-fat coconut milk or your favorite unsweetened dairy-free alternative. The soup will maintain its creamy texture with a slightly different flavor profile.
Expert Tips
- Perfect Your Prep: Cut cauliflower florets into consistent, slightly smaller than bite-sized pieces so they cook evenly and fit nicely on a spoon.
- Sausage Selection Matters: Don't discard all the sausage drippings – they provide incredible flavor! Just leave about a tablespoon in the pot for sautéing the onions.
- Maximize Kale Nutrition: Remove those tough kale stems completely before chopping the leaves. The stems can be bitter and woody – save them for smoothies or compost instead.
- Seasoning Secret: Taste before serving and don't be shy with salt and pepper – proper seasoning makes all the difference in bringing together the flavors of this soup.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
When reheating, do so gently over medium-low heat to prevent the cream from separating. If the soup thickens too much in the refrigerator, simply add a splash of broth when reheating to reach your desired consistency.
Other Easy & Delicious Soups
Soups are such a blessing for our busy lifestyle, and I feel like there's a soup recipe for every day and every occasion!
- Instant Pot Cauliflower Soup: With tender cauliflower, carrots, onion, and cheddar cheese in every bite, this dish is as filling as it is tasty.
- Chicken Pastina Soup: Full of flavor, chicken, veggies and pastina noodles — it will become a family favorite in no time!
- Tortellini Soup: Packed with fresh veggies, sausage and tortellini in every bite.
More Favorites From Longbourn Farm
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Cauliflower And Kale Soup
Ingredients
- 12 ounces country-style pork sausage
- 1 large onion (chopped)
- 5-6 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 4 cups vegetable or chicken stock
- 3-4 cups bite-sized cauliflower pieces
- 2 cups cream
- 3-4 large kale leaves (stems removed and chopped)
- salt and pepper to taste
Instructions
- In a large dutch oven, over medium high heat, cook and crumple the sausage until it is cooked through and no longer pink, about 8 minutes.
- Remove the sausage from the pan with a slotted spoon and place on a plate, leaving behind the sausage grease. You need about 1 tablespoon of grease in the dutch oven. If you have too much, dump some out. If you don’t have enough, add a little olive oil.
- Return the dutch oven to the heat and add the onion. Cook until the onion is tender, about 3 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, stirring often, about 30 seconds.
- Add the broth and the cauliflower. Bring the mixture to a boil and then reduce the heat so that it is simmering. Add a lid and cook, stirring occasionally, until the cauliflower is very tender, about 20 minutes.
- Remove the lid and stir in the cream, kale, and the cooked sausage. Cook for 5-10 more minutes.
- Add salt and pepper to taste and serve hot.
Notes
- You can omit the red pepper flakes, though I find a little spice is delicious in this recipe.
- You can use 2 cans of canned milk or 2 cups of half-and-half if you'd like a lighter soup.
- The amount of salt needed will be determined by how salty your broth and sausage are. Don't under salt though - it really helps the dish.
- Cut cauliflower florets into consistent, slightly smaller than bite-sized pieces so they cook evenly and fit nicely on a spoon.
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