Cauliflower Sausage Soup Recipes

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CAULIFLOWER SAUSAGE KALE SOUP



Cauliflower Sausage Kale Soup image

Creamy cauliflower soup with sausage, bacon, and kale. Made with less than 10 ingredients. This soup is so creamy, sweet, and little spicy!

Provided by Katya

Categories     Soup

Time 45m

Yield 6

Number Of Ingredients 11

1 Tbsp. olive oil
12 oz. mild Italian sausage, removed from casing
3 slices bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
6 cups cauliflower florets, about 1 1/4 pounds
1 (32 oz.) carton chicken broth
1 cup half and half
4 cups chopped curly kale
Kosher salt and fresh black pepper
Red pepper flakes, for serving, optional

Steps:

  • In a large dutch oven or heavy duty soup pot heat olive oil over medium heat. Add sausage and bacon. Cook until sausage is browned and bacon is crisp, breaking up the meat as you go, about 8-10 minutes. Remove to a plate with a slotted spoon. Drain all but 2 tablespoons of grease.
  • Add onions and cook until soft, about 3-4 minutes. Add garlic and cook for 30 seconds, stirring constantly.
  • Add cauliflower and chicken broth. Season to taste with salt and pepper. Simmer, uncovered, for 15 minutes or until cauliflower is tender.
  • Puree the soup until smooth in either a high-powered blender or with an immersion blender.
  • Add half and half and bring to a gentle simmer. Stir in sausage, bacon, and kale. Simmer until kale is wilted, about 5 minutes. Taste the soup for salt. Serve with a sprinkle of red pepper flakes.

Nutrition Facts : Calories 334 calories, Sugar 5.8 g, Sodium 601.7 mg, Fat 25.1 g, SaturatedFat 9.1 g, TransFat 0.4 g, Carbohydrate 15.1 g, Fiber 3.2 g, Protein 15 g, Cholesterol 50.8 mg

RUSTIC CABBAGE AND SAUSAGE SOUP



Rustic Cabbage and Sausage Soup image

Easy and delicious rustic Italian-flavored cabbage soup.

Provided by mkhurt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 pound bulk Italian sausage
2 medium carrots, cut into 1/2-inch rounds
1 small onion, chopped
1 stalk celery, chopped
1 large clove garlic, minced
6 cups chicken broth
3 (16 ounce) cans great northern beans, drained
1 (14.5 ounce) can diced tomatoes
½ medium head cabbage, roughly chopped
1 ¼ teaspoons Italian seasoning

Steps:

  • Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
  • Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 46.2 g, Cholesterol 26.8 mg, Fat 11.9 g, Fiber 11 g, Protein 22.4 g, SaturatedFat 4 g, Sodium 1456.7 mg, Sugar 5.5 g

CAULIFLOWER SAUSAGE SOUP



Cauliflower Sausage Soup image

Make and share this Cauliflower Sausage Soup recipe from Food.com.

Provided by Tripped

Categories     Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb turkey Polish kielbasa (sliced into medallions) or 1 lb turkey Polish kielbasa (sliced into medallions)
1 head cauliflower (chopped)
1 cup onion (chopped)
1 cup red pepper (chopped)
4 cups water
3 chicken bouillon cubes
1 teaspoon Italian spices
1/2 teaspoon paprika
salt & pepper

Steps:

  • Cook the chopped cauliflower in the water and chicken stock cubes in a large pot on high.
  • About 20 minutes.
  • In seperate pan spray with cooking spray.
  • cook the sausage onions and pepers on meadeum heat until done.
  • about 10-15 minutes.
  • using a blender or wand puree the cauliflower.
  • pour in the other ingredieants and let simmer for 5 minutes. Also, include the Paprika at this time.

Nutrition Facts : Calories 324.3, Fat 20.4, SaturatedFat 7.2, Cholesterol 78.8, Sodium 1951.5, Carbohydrate 19, Fiber 5, Sugar 7.3, Protein 18.8

HEARTY CAULIFLOWER SOUP



Hearty Cauliflower Soup image

Our three young children aren't big cauliflower fans. But in this soup, the cauliflower can be mistaken for potatoes, and the rich sausage flavor helps disguise it even more. Hope you enjoy it as much as we do.-Sarah Root, Twelve Mile, Indiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

4 cups fresh cauliflowerets
1 cup thinly sliced carrots
2 cups water
1 pound fully cooked smoked sausage, cubed
1/2 cup chopped onion
1/3 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups milk
8 ounces process cheese (Velveeta), cubed

Steps:

  • In a large saucepan, cook cauliflower and carrots in water until tender; set aside (do not drain)., In a skillet over medium heat, brown the sausage and onion. Add flour, salt and pepper. Gradually add the milk; bring to a boil. Cook and stir for 2 minutes. , Add cauliflower, carrots and cooking liquid; heat through. Stir in the cheese until melted.

Nutrition Facts : Calories 349 calories, Fat 24g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 1250mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.

SPICY SAUSAGE AND CAULIFLOWER SOUP RECIPE



Spicy Sausage and Cauliflower Soup Recipe image

Provided by á-2478

Number Of Ingredients 7

1 (16-ounce) package spicy pork sausage
2 tablespoons vegetable oil
1 ⁄2 cup all-purpose flour
2 (32-ounce) boxes chicken broth
2 heads cauliflower, trimmed
1 cup half-and-half
Garnish: shredded sharp Cheddar cheese, sliced green onion

Steps:

  • In a large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles. Remove sausage, and reserve drippings in pan. (Drippings should equal about 1⁄4 cup.) Reduce heat to medium; add vegetable oil. Add flour, and cook, whisking to remove any lumps, until light brown. Stir in chicken broth, whisking to remove any lumps. Add cauliflower, and simmer until tender and begins to fall apart. Stir in half-and-half. 2.To serve, top each bowl with desired amount of crumbled sausage. Garnish with Cheddar cheese and green onion, if desired. Serve immediately.

SPICY SAUSAGE AND CAULIFLOWER SOUP



Spicy Sausage and Cauliflower Soup image

Make and share this Spicy Sausage and Cauliflower Soup recipe from Food.com.

Provided by CookingONTheSide

Categories     Low Cholesterol

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package spicy pork sausage
2 tablespoons vegetable oil
1/2 cup all-purpose flour
2 (32 ounce) boxes chicken broth
2 heads cauliflower, trimmed
1 cup half-and-half
shredded sharp cheddar cheese, garnish
sliced green onion, garnish

Steps:

  • In large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles.
  • Remove sausage, and reserve drippings in pan (drippings should equal about 1/4 cup).
  • Reduce heat to medium; add vegetable oil.
  • Add flour and cook, whisking to remove any lumps, until light brown.
  • Stir in chicken broth, whisking to remove any lumps.
  • Add cauliflower, and simmer until tender and begins to fall apart.
  • Stir in half-and-half.
  • To serve, top each bowl with desired amounts of crumbled sausage.
  • Garnish with cheddar cheese and green onions, if desired.
  • Serve immediately.
  • Note: For a smoother soup, puree in a food processor before adding half-and-half.

Nutrition Facts : Calories 493.2, Fat 35.2, SaturatedFat 12.7, Cholesterol 72.8, Sodium 1648.8, Carbohydrate 21.6, Fiber 5.1, Sugar 5.6, Protein 23.4

TUSCAN CAULIFLOWER SOUP



Tuscan Cauliflower Soup image

A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. -Heather Bewley, Bemidji, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 9

4 cups fresh cauliflowerets (about 14 ounces)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
2 garlic cloves, minced
1 pound bulk Italian sausage
1 cup sliced fresh mushrooms
1 cup heavy whipping cream
1/4 teaspoon pepper
1/2 pound bacon strips, cooked and crumbled

Steps:

  • In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

Nutrition Facts : Calories 358 calories, Fat 30g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 941mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

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