A copycat of a famous Italian restaurant soup, but with cauliflower and small white beans instead of potatoes. Easy way to sneak more vegetables into food. Kids and hubby loved it!

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Recipe Summary

prep:
20 mins
cook:
27 mins
total:
47 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook Italian sausage in a large Dutch oven until browned, 3 to 5 minutes. Drain excess fat and place cooked sausage on a paper towel-lined plate.

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  • Heat olive oil in the Dutch oven over medium heat and cook onion and garlic until soft and translucent, 2 to 3 minutes. Stir in cauliflower florets and cook until slightly toasted, about 5 minutes. Pour in chicken broth and bring to a boil. Cook until cauliflower is tender, about 10 minutes.

  • Puree soup with an immersion blender until smooth. Stir in cooked sausage, kale, and beans; cook until kale begins to wilt, 1 to 2 minutes. Stir in heavy cream and heat through, about 1 minute. Season with salt and pepper.

You can use mild or hot Italian sausage. Sometimes I top the soup with crispy bacon or add hot sauce (if used mild Italian sausage).

If you don't have an immersion blender, add slightly cooled soup to a standard blender in batches and blend to desired consistency. Return soup to the pot and then stir in cooked sausage, beans, and kale as directed in recipe.

A lower-fat option would be to use milk instead of cream, but the cream really makes it!

Nutrition Facts

373 calories; protein 14.2g 28% DV; carbohydrates 25.1g 8% DV; fat 24.9g 38% DV; cholesterol 73.2mg 24% DV; sodium 1462.6mg 59% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/11/2018
This is a family favorite! Read More
(1)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/11/2018
This is a family favorite! Read More
(1)
Rating: 4 stars
04/29/2018
Made as written and this turned out pretty good. There is a couple of things I want to mention. The recipe never calls for slicing the sausage links but that is something you will need to do. On that note I did use the links but next time I will use the ground Italian sausage. Cauliflower is pretty bland and the soup could have used the flavor of the sausage throughout. I used mild sausage because my store didn't have the hot in the links. Because I used the mild I added some crushed chili flakes to my bowl. This is a great soup but I do recommend using ground sausage instead. Read More
(1)
Rating: 4 stars
03/09/2018
Substituted zucchini for the kale and used kielbasa as that was what I had on hand. It was filling and good but hubby wasn't a fan of the pureed cauliflower. Read More
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Rating: 5 stars
04/04/2018
This soup is amazing! I only puréed half of the cauliflower because I wanted some chunks and used bulk sausage but stuck to the recipe. You won t be disappointed! Thanks for sharing! Read More
Rating: 5 stars
01/07/2020
Soup was very good I did not add the beans however but it was still awesome. Read More
Rating: 5 stars
09/09/2020
Delicious! I didn’t use onion because I don’t like them, and only added 3/4 cup of cream to maintain the healthiest version possible. Also I sautéed in an Instant Pot then switched it to slow cooker function to simmer all day (still adding the kale and cream at the end). Otherwise I made according to directions. Hubby and I can’t stop eating it, but considering the amount of vegetables I don’t feel like we need to stop! Read More
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