Rating: 4.78 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!


Recipe Summary test

20 mins
27 mins
47 mins
6 servings


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


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.

  • 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; carbohydrates 25.1g; fat 24.9g; cholesterol 73.2mg; sodium 1462.6mg. Full Nutrition