Description
Cozy Creamy Cauliflower Sausage Soup is a hearty, flavorful dish perfect for chilly days. Made with Italian sausage, tender cauliflower, and enriched with a touch of cream and Parmesan, this low-carb and gluten-free soup offers a comforting meal that’s both satisfying and easy to prepare on the stovetop. Optional greens add a nutritious boost, making it a versatile and delicious option for a quick, warming dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 medium head cauliflower, cut into florets
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Finishing Ingredients
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 2 cups chopped spinach or kale (optional)
Instructions
- Cook the sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through.
- Sauté aromatics: Add diced onion and minced garlic to the pot. Sauté for 2–3 minutes until softened and fragrant.
- Add vegetables and seasonings: Stir in cauliflower florets, chicken broth, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil.
- Simmer the soup: Reduce heat to low and let the soup simmer for 15–20 minutes, or until the cauliflower is very tender.
- Blend the soup: Use an immersion blender to partially blend the soup, achieving a creamy texture while retaining some chunks for heartiness.
- Add cream and cheese: Stir in heavy cream, Parmesan cheese, and chopped spinach or kale if using.
- Finish cooking: Simmer the soup for another 5 minutes, until the greens are wilted and the soup is heated through.
- Serve: Serve hot, optionally with crusty bread for dipping.
Notes
- For a dairy-free version, substitute heavy cream and Parmesan cheese with canned coconut milk and nutritional yeast.
- Use turkey sausage as a lighter alternative.
- Leftover soup can be stored in the refrigerator for up to 3 days.
