1 lb Italian sausage (bulk or casing removed)
1 medium head of cauliflower, chopped
4 cups chicken broth
1 cup heavy cream
2 cups kale, chopped
1 onion, diced
3 cloves garlic, minced
Salt and pepper to taste
Prep the Ingredients: Start by chopping the cauliflower, onion, and kale. Mince the garlic, and set everything aside for easy access during cooking.
Cook the Sausage: In a large pot or Dutch oven, brown the Italian sausage over medium heat until fully cooked. Use a wooden spoon to break it into smaller pieces as it cooks. This should take about 5-7 minutes.
Add Aromatics: Once the sausage is browned, add the diced onion and minced garlic to the pot. Sauté for about 3 minutes until the onion becomes translucent and fragrant.
Incorporate the Cauliflower: Stir in the chopped cauliflower and continue to sauté for an additional 2-3 minutes, allowing it to soften slightly.
Add Broth: Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10-15 minutes until the cauliflower is tender.
Blend It Smooth: Using an immersion blender, carefully blend the soup until smooth and creamy.
Add Cream and Kale: Once blended, return the pot to low heat and stir in the heavy cream and chopped kale. Allow it to heat through for about 5 minutes.
Season: Finally, season with salt and pepper to taste.
Serve and Enjoy: Ladle the soup into bowls and serve warm.
