This soup was inspired by my friend Meg, who told me she’d enjoyed a great cauliflower and sausage soup recently and that she’d been craving it ever since. It also sounded really good to me, so I set out to make one of my own – one that’s really classic, straightforward and simple to prepare but that has mega flavor payoff. This, I suppose, is what I aim for in every MKL recipe, but there’s nothing like a great soup to really get you there.

In This Post

Working with Cauliflower

I personally love the blank canvas that is the humble cauliflower. It’s not exactly bursting with flavor, let’s be real. But the stuff has some real potential, buried down in those colorless florets. Magic happens when you roast it, like in my Shawarma Spiced Cauliflower Bowls with Herby Tahini. It picks up and carries spices incredibly well, like in my Sheet Pan Chicken Tikka Masala with Cauliflower and Chickpeas . It provides a hearty, substantial alternative to meat in veggie-forward dishes, like in my Spiced Cauliflower and Chickpea Salad with Crushed Olives. And also, it’s absolutely delicious in any and all pasta recipes, like in my Lemony Spaghetti recipe.

There’s really not much to it, working with cauliflower. My biggest tip is to keep your florets small and equal in size – or at least as close as you can get it. This will ensure that they all cook evenly. When I call for 6 cups of florets, I think it’s helpful to specify for you just how big those florets need to be. Otherwise, you could be all over the map and end up with the wrong amount of cauliflower. Or, you just might be confused due to my poor guidance, and of course I don’t want that.

So! Just cut your florets into small, roughly 1-inch pieces and you’ll be on your way.

What You’ll Need

This reads pretty classically, I think. There are plenty of Tuscan-style cauliflower and sausage soups out there, and this one eats just how I like it. For a relatively reasonable ingredients list, this soups eats a bit more complex than meets the eye. It ends up having a range of textures, flavors, and even temperatures, which to me, is what makes a bowl of soup interesting.

Super savory and a little spicy (I like to use hot sausage), creamy AND crunchy, hearty and fully satisfying, this soup is where it’s at y’all. That all said, you can omit some of the things I’ve listed here, if you like. The wine and stock concentrate are “optional,” but really make things taste killer. So, if you can – definitely give them a try.

Many recipes for soups like this also call for bacon, and I’m not doing so with this one, as I think the sausage provides enough pork fat here. This one might remind you of my Tuscan Toasted Garlic Zuppa Toscana, which really is THE GREATEST SOUP. But, it’s also super rich and decadent, and this cauliflower riff is a bit lighter and eats differently.

INGREDIENTS

¾ pound Italian sausage (mild or hot)

Look for “bulk sausage” not the stuff sold in links, as that is typically cased which just means you’ll have to squeeze the sausage out of their casings. Not the end of the world by any means, but it’s just another step that’s nice to nix if you can find the stuff that’s sold in bulk. If you do end up getting links of Italian sausage, just use the tip of a sharp knife to split the casings open so you can easily peel them off and away from the meat.

Olive oil, as directed

If you ever wonder why I call for “olive oil,” rather than EVOO (extra virgin), this is mostly due to the fact that it’s cheaper, typically. It’s less refined, stands up to cooking, and given how much I go through every week, I’m going to always use the more affordable bottles. Save the nicer, extra virgin stuff for applications that don’t require heat (dressings, finishing dishes, etc.).

1 heaping cup diced onion (any kind)

The amount of onion you use (almost never) has to be exact or super precise. Just get a nice layer of diced onion in the bottom of your pot, and you’ll be all set. You can use a sweet onion, a big ol’ white onion, or even a red onion. two shallots would also work!

6 cups cauliflower florets

About 1-inch in length, give or take, usually two heads will work. Like the onion, this isn’t some situation where exactness is required. A couple of heads of cauliflower, cut up into manageable florets should work great.

Salt and pepper, to taste

3 large garlic cloves, minced or grated

2 teaspoons chicken or vegetable stock concentrate (optional)

I call for this ingredient ALL THE TIME, because it’s amazing at building flavor in no time at all. We love this. But that said, it’s optional. No worries if you don’t want to buy it.

Zest and juice of one lemon (optional)

Again, kind of optional. But I find that the heaviness of the cream and sausage coupled with cauliflower’s inherent boringness really benefits from the lifting brightness of some acid. Here, lemon is the ticket

⅔ cup dry white wine (optional)

32-ounces chicken stock

¾ cup heavy cream (you can sub milk or half and half, to lighten)

5 cups curly or tuscan kale leaves

How to make this Cauliflower and Sausage Soup

get that oven cranking. Throw a big pot on the stove and brown the sausage. Save the drippings, because there’s nothing like rendered pork fat to really provide the very best medium for the vegetable cookery. Tenderize the onion and cauliflower, season to taste, add garlic (don’t burn it!), add flavor boosting stock concentrate, a splash of wine, a sprinkling of lemon zest and juice, and then drown everything in some chicken stock and luscious cream.

Put the lid on and cook until tender and “blendable.” Blend! Add the sausage back in and serve with crunchy kale chips on top.

DIRECTIONS

Preheat the oven to 350 degrees F. Adjust the oven rack to the middle position.

Put the sausage in a large lidded pot set over medium heat, breaking it up. Allow it to brown deeply on one side before stirring/turning, and then cook through. Tasks about 5 to 6 minutes total. Using a slotted spoon or fish spatula, transfer the sausage elsewhere for now, leaving the drippings behind.

In the same pot, add the onion and cauliflower and season with salt and pepper. Cook, stirring frequently, until the veggies are nice and tender; about 6 to 8 minutes. Add the garlic, stock concentrate, lemon zest and juice, and the wine. Cook, stirring, for about a minute or soo (this will cook off the alcohol).

Add the stock and cream, put the lid on the pot and let it simmer for about 15 minutes. This will concentrate the flavors and tenderize the cauliflower. When it’s super tender, use an immersion blender to blend it up until the soup is super creamy. You can also do this in batches in a blender, if you prefer. Both work! Return the soup to the pot, and add the sausage. Stir to mix.

Put the kale on a large baking sheet and coat in some olive oil (a couple of teaspoons). Season lightly with salt and pepper. Bake until super crunchy and darkened; about 5 to 6 minutes (goes fast).

Serve the soup in bowls, topped with the crunchy kale chips.