Ingredients
Meat and Dairy
- 1 pound Italian sausage
- 1 cup heavy cream
Vegetables & Aromatics
- 1 onion, diced
- 2 cups cauliflower florets
- 2 cups spinach or kale
- 2 cloves garlic, minced
Liquids & Seasonings
- 3 cups chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Brown the sausage: In a large pot over medium heat, brown the Italian sausage until fully cooked, breaking it apart with a spoon. Once browned, carefully remove any excess grease from the pot to keep the soup from becoming too oily.
- Sauté aromatics: Add the diced onion and minced garlic to the pot with the sausage. Cook, stirring occasionally, until the onions are softened and translucent, about 3-4 minutes, enhancing the soup’s base flavor.
- Add vegetables and broth: Stir in the cauliflower florets, chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer over medium heat.
- Simmer until tender: Let the soup simmer gently for 10 to 12 minutes, or until the cauliflower is tender when pierced with a fork, allowing flavors to meld.
- Finish with cream and greens: Reduce heat to low and add the heavy cream and fresh spinach or kale. Stir and cook for another 2 to 3 minutes until the greens are wilted and the soup is heated through.
- Serve warm: Ladle the soup into bowls and enjoy immediately. Optionally, top with grated Parmesan cheese for extra richness and flavor.
Notes
- For added richness, sprinkle grated Parmesan cheese on top before serving.
- You can substitute zucchini for cauliflower for a slightly different texture.
- This soup keeps well and can be refrigerated for up to 3 days or frozen for longer storage.
- To make it spicier, consider adding red pepper flakes when cooking the sausage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Low Carb
