Sausage Kale Soup Recipe

Introduction

This Sausage Kale Soup is a hearty and comforting dish, perfect for chilly days. Packed with flavorful Italian sausage, crisp bacon, and nutritious kale, it comes together into a creamy, satisfying meal you’ll want to enjoy again and again.

Ingredients

• 1 Tbsp. olive oil
• 12 oz. mild Italian sausage, removed from casing
• 3 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups cauliflower florets (about 1 1/4 pounds)
• 1 (32 oz.) carton chicken broth
• 1 cup half and half
• 4 cups chopped curly kale
• Kosher salt and fresh black pepper
• Red pepper flakes, for serving (optional)

Instructions

1. Step 1: In a large dutch oven or heavy duty soup pot, heat olive oil over medium heat. Add the sausage and bacon. Cook until the sausage is browned and the bacon is crisp, breaking up the meat as you go, about 8-10 minutes. Remove the meat to a plate with a slotted spoon, leaving 2 tablespoons of grease in the pot.
2. Step 2: Add the diced onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Step 3: Add the cauliflower florets and chicken broth to the pot. Season with kosher salt and fresh black pepper to taste. Bring to a simmer and cook uncovered for 15 minutes, until the cauliflower is tender.
4. Step 4: Using a high-powered blender or immersion blender, puree the soup until smooth and creamy.
5. Step 5: Stir in the half and half and return the pot to a gentle simmer. Add the cooked sausage, bacon, and chopped kale. Simmer for about 5 minutes, until the kale is wilted and tender. Adjust seasoning with salt if needed.
6. Step 6: Serve hot, with a sprinkle of red pepper flakes if desired for a little heat.

Tips & Variations

• For extra depth, try adding a splash of white wine when cooking the onions.
• Swap mild Italian sausage for spicy if you prefer more heat.
• Use coconut milk instead of half and half for a dairy-free version.
• To enhance texture, reserve some cauliflower pieces before pureeing and add them back in at the end.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This soup also freezes well—freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the sausage and bacon with plant-based alternatives or simply omit them. Use vegetable broth instead of chicken broth to keep it vegetarian friendly.

How can I make this soup creamier?

Pureeing the soup thoroughly helps create a creamy texture. For even richer soup, add a little extra half and half or a splash of heavy cream when stirring it in at the end.

Sausage Kale Soup Recipe

Print Recipe

★★★★★

4.6 from 53 reviews

A hearty and comforting Sausage Kale Soup featuring Italian sausage, crispy bacon, tender cauliflower, and fresh kale simmered in a creamy chicken broth base. This nutritious, savory soup is pureed to a smooth texture and perfect for cozy meals any day of the year.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Oils

• 1 Tbsp. olive oil
• 12 oz. mild Italian sausage, casing removed
• 3 slices bacon, chopped

Vegetables and Aromatics

• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups cauliflower florets (about 1 1/4 pounds)
• 4 cups chopped curly kale

Liquids and Seasonings

• 1 (32 oz.) carton chicken broth
• 1 cup half and half
• Kosher salt and fresh black pepper, to taste
• Red pepper flakes, for serving (optional)

Instructions

1. Cook Meat: In a large Dutch oven or heavy-duty soup pot, heat olive oil over medium heat. Add the Italian sausage and chopped bacon. Cook, breaking up the sausage, until the sausage is browned and the bacon is crisp, about 8-10 minutes. Remove the cooked meat with a slotted spoon onto a plate, leaving 2 tablespoons of fat in the pot.
2. Sauté Aromatics: Add diced onions to the pot and cook until soft and translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
3. Add Cauliflower and Broth: Stir in the cauliflower florets and pour in the chicken broth. Season with kosher salt and freshly ground black pepper to taste. Bring the mixture to a simmer and cook uncovered for 15 minutes, or until the cauliflower is tender.
4. Puree Soup: Use a high-powered blender or an immersion blender to puree the soup until smooth and creamy. Be careful when blending hot liquids.
5. Add Dairy and Greens: Return the pureed soup to the pot if removed, then stir in the half and half. Gently bring the soup back to a simmer. Add the reserved sausage, bacon, and chopped kale. Simmer until the kale is wilted and tender, about 5 minutes.
6. Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with an optional sprinkle of red pepper flakes for a touch of heat.

Notes

• For a spicier soup, increase the amount of red pepper flakes or add a pinch during cooking.
• Fresh kale can be substituted with other sturdy greens such as Swiss chard or collard greens.
• Use low-fat half and half or milk to reduce the soup’s fat content.
• The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• To keep the texture rustic, pulse the soup in the blender instead of fully pureeing it.

Keywords: sausage kale soup, creamy cauliflower soup, Italian sausage soup, healthy kale soup, comforting soup recipe, easy stovetop soup