Servings: 4 servings
Calories: 320kcal
Ingredients
- 1 lb Italian sausage ground or sliced
- 1 tbsp olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 1/2 head cauliflower chopped into small florets
- 4 cups chicken broth low-sodium
- 1 cup heavy cream
- 2 cups kale chopped
- Salt and pepper to taste
- 1/4 tsp red pepper flakes optional
Instructions
- In a large pot, heat olive oil and cook the sausage until browned. Remove and set aside.
- In the same pot, add the onion and garlic, sauteing until fragrant.
- Stir in the cauliflower and pour in the chicken broth. Bring to a boil and simmer for 15-20 minutes until the cauliflower is tender.
- Stir the sausage back into the pot along with the kale. Cook for another 5 minutes.
- Add the heavy cream, salt, pepper, and red pepper flakes, and simmer for 5 minutes before serving.
Notes
Chef's Tip: Brown the sausage well before removing it from the pot - those browned bits left behind are where most of the soup's flavor comes from. Keto Swap: traditional potatoes are replaced with cauliflower florets - it soaks up the broth and cream just like potato would, with a fraction of the carbs.
Nutrition
Calories: 320kcal | Protein: 15g | Fat: 27g | Fiber: 2g
Tried this recipe?Let us know how it was!