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!

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Recipe Summary test

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