Soups And Stews

Cauliflower Sausage Soup

This healthy cauliflower sausage soup is made with Italian turkey sausage, kale, and butternut squash gnocchi. An easy one-pot meal that will satisfy low-carb and dairy-free lovers. So velvety smooth and creamy you’d swear you were eating potato soup!

I’m a HUGE soup fan; thank god my hubby is too. I refer to winter as ‘Soup season.” If you didn’t know that cauliflower was in this soup, you would be convinced this is potato soup! Magical!

Mom used to make mashed potatoes with cauliflower long ago, which I thought sounded just wrong, but dang…they were pretty great! This magical vegetable goes undercover and can be disguised in so many recipes.


After whizzing it up in a blender, it becomes this luscious creamy goodness. Perfect as is, but I was craving a heartier soup while keeping it healthy.

I’m on my January healthy soup series that I will share in the near future. My inspiration for this recipe was from a blogger’s cauliflower sausage soup, which led me to mine. Italian turkey sausage, coconut milk, and butternuts quash gnocchi make this lighter and dairy free. Hers sounds delicious as well.

Ingredients for cauliflower sausage soup.

Ingredients And Notes

Cauliflower ~ Fresh is best but frozen can be used

Onion ~ white or sweet, but would void a red onion, as the skin may alter the color of the soup.

Sausage ~ I used Italian turkey, but you can substitute beef or pork sausage.

Kale ~ I used the curly variety, or you can use spinach.

Chicken stock ~ vegetable stock or broth can be used.

Gnocchi ~ such as butternut, pumpkin, or cauliflower for low-carb options. Or use the good ole regular gnocchi.

Bowl of cauliflower sausage soup, with 2 spoons,

How To Make Cauliflower Sausage Soup

  1. Brown sausage, drain and set aside.
  2. Heat the butter and olive oil in a large dutch oven or soup pot over medium heat; add flour, and cook for about 1 minute. Add onions and garlic, salt, pepper, and cauliflower; cook for about 5-7 minutes, stirring occasionally.
  3. Add chicken stock and thyme. Cover and cook on low for about 15 minutes. Turn off the heat, and cool slightly.
  4. Carefully transfer the soup to a blender (or use an immersion blender). Blend until smooth, and transfer back to dutch oven.
  5. Turn heat to low; Add cooked sausage, gnocchi, kale, and coconut milk. Cook for another 5 minutes to allow the gnocchi to cook through, and adjust the salt and pepper to taste.
  6. Time to eat!  Serve in bowls, top with parmesan cheese ( I like extra fresh cracked pepper), and enjoy. 
Up close picture of cauliflower sausage soup.

More Hearty And Comforting Soups And Stews To Try

Roasted Butternut Squash & White Bean Soup

Irish Stew With Cheddar Chive Biscuits

Creamy Chicken & Dumpling Soup Cozy and comforting

Healthy Turkey Chili Rich and filling and made in the crockpot

Cauliflower Sausage Soup Taste like potato soup!

Creamy Tomato Basil Bisque Soup

Slow Cooker French Onion Soup Easy and delicious

Thai Coconut Pumpkin Soup With dumplings- yum!

Print
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Cauliflower Sausage Soup


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5 from 1 review

  • Author: Teri Wallingford
  • Total Time: 30 minutes
  • Yield: 46 servings 1x

Ingredients

Units Scale
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons flour * see note below
  • 1 large head of cauliflower, about 34 cups
  • 1 small onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 4 cups chicken or vegetable stock, or broths
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 sprigs of fresh thyme, or 1 teaspoon of dried
  • 1 cup coconut milk, 1/2 and 1/2, or milk
  • 1/2 to 3/4 pound Italian turkey sausage ( depending on your preference)
  • 1 cup packed kale or spinach
  • 2 cups gnocchi ( you don’t need to pre-cook the gnocchi, it will cook when added at the end of the cooking process).
  • Parmesan cheese for garnish


Instructions

  1. Brown sausage, drain and set aside.
  2. Heat the butter and olive oil in a large dutch oven or soup pot over low heat; add cauliflower and onions. Cover and cook for about 3-5 minutes to allow the onions to release moisture. Add garlic, salt, and pepper, and cook for about 1 minute or until garlic becomes fragrant. Add the flour and continuously stir for about 1 minute.
  3. Add chicken stock and thyme. Cover and cook on low for about 15 minutes. Turn off the heat, and cool slightly.
  4. Carefully transfer the soup to a blender (or use an immersion blender). Blend until smooth, and transfer back to dutch oven.
  5. Turn heat to low; Add cooked sausage, gnocchi, kale, and coconut milk. Cook for another 5 minutes to allow the gnocchi to cook through, and adjust the salt and pepper to taste.
  6. Time to eat! Serve in bowls, and garnish with parmesan cheese, and fresh cracked pepper.

Notes

* This soup is on the thicker side. Omit the flour if you prefer a thinner soup.

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Category: Soup
  • Method: Stove top
  • Cuisine: American

2 Comments

  1. Krisay Beckley

    Just made this! The texture is amazing for a cauliflower soup. I added red pepper flakes to spice it up a bit! Thank you for sharing!






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