Cauliflower, Turkey Sausage, and Kale Soup Recipe
A hearty and comforting Cauliflower Turkey Sausage and Kale Soup featuring mild turkey Italian sausage, turkey bacon, and nutritious kale in a creamy cauliflower and chicken broth base. This healthy soup is perfect for a satisfying, low-carb meal packed with flavor and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Meats
- 12 oz. mild turkey Italian sausage, removed from casing
- 3 slices turkey bacon, chopped
Produce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups cauliflower florets (about 1¼ pounds)
- 4 cups chopped curly kale
Liquids & Dairy
- 1 (32 oz.) carton chicken broth
- 1 cup half-and-half
Oils & Seasonings
- 1 Tbsp. olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, for serving (optional)
Instructions
- Cook the Meats: Heat the olive oil in a large Dutch oven or heavy-duty soup pot over medium heat. Add the turkey sausage and chopped turkey bacon. Cook until the sausage is browned and the turkey bacon is lightly crisp, breaking up the sausage as it cooks, about 8–10 minutes. Transfer to a plate with a slotted spoon. Leave about 1 tablespoon of drippings in the pot; add a little olive oil if there isn’t enough.
- Sauté Onions and Garlic: 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, stirring constantly to avoid burning.
- Simmer Cauliflower: Add the cauliflower florets and chicken broth to the pot. Season with kosher salt and freshly ground black pepper to taste. Bring to a simmer and cook uncovered for about 15 minutes, or until the cauliflower is tender.
- Blend the Soup: Purée the soup until smooth using an immersion blender directly in the pot or carefully transfer to a high-powered blender and blend until silky smooth.
- Finish Soup with Dairy and Greens: Stir in the half-and-half and return the soup to a gentle simmer. Add the cooked turkey sausage, turkey bacon, and chopped kale. Simmer for about 5 minutes, or until the kale is wilted and tender.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with a sprinkle of red pepper flakes if desired.
Notes
- Use mild turkey Italian sausage for a less spicy flavor, or spicy sausage if preferred.
- Removing the casing from the sausage helps it break apart and cook evenly.
- Immersion blender method is easier and less messy for blending the soup than transferring to a blender.
- Turkey bacon is a leaner alternative to regular bacon, reducing fat content.
- Kale adds a nutritious boost but can be replaced with spinach if preferred.
- Adjust the consistency of the soup by adding more broth or half-and-half as needed.
- Reheat leftovers gently to avoid curdling the half-and-half.
