Ingredients
Method
- In a large Dutch oven or pot, brown the Italian sausage and diced onion over medium-high heat until cooked through.
- Add the red pepper flakes and minced garlic, cooking for an additional 30 seconds until fragrant.
- Pour in the chicken broth, crushed tomatoes, tomato paste, and cauliflower florets. Bring to a boil, then reduce heat and simmer for 10 minutes until the cauliflower is tender.
- Stir in the heavy cream and chopped spinach. Heat for 5 minutes until the soup begins to thicken. For extra creaminess, mash some of the cauliflower with a spoon, leaving some florets for texture. Serve with a sprinkle of Parmesan cheese.
Video
Notes
- For extra creaminess, use an immersion blender to purée about half of the soup after the cauliflower is tender. This creates a velvety base while still leaving some florets for texture.
- If you prefer a vegetarian option, swap the Italian sausage for plant-based ground meat and use vegetable broth. Ensure to add extra seasoning to boost flavor.
- Store leftover cauliflower soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it's too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a vegetarian option, swap the Italian sausage for plant-based ground meat and use vegetable broth. Ensure to add extra seasoning to boost flavor.
- Store leftover cauliflower soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it's too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.