This cozy cauliflower sausage soup is simple, hearty, and full of flavor. It pairs savory browned sausage with tender cauliflower and bright tomatoes. The broth has a warm Italian herb scent and a comforting, slightly chunky texture. It comes together fast and makes a great weeknight meal or an easy dinner for guests.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 420 kcal
- Protein: 28 g
- Carbohydrates: 16 g
- Fat: 28 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 800 mg
Note: Nutrition values are estimates. Exact values vary by sausage type, broth, and added salt.
Why Make This Cauliflower Sausage Soup
This soup is quick, satisfying, and full of contrasting textures. The browned sausage adds savory depth and a little richness. The cauliflower becomes tender and slightly creamy in the broth while diced tomatoes add brightness. It smells warm and herb-forward while tasting savory, slightly sweet from the tomatoes, and comforting. It’s a great low-carb swap for potato soups, and it reheats well.
How to Make Cauliflower Sausage Soup
You’ll brown sausage and sauté aromatics, then simmer chopped cauliflower in broth with tomatoes and Italian seasoning. The soup needs only a short simmer until the cauliflower is tender. Finish with a handful of spinach for color and a pop of freshness. The method is forgiving, so it’s easy to adapt for what you have on hand.
Ingredients:
- 1 head cauliflower, chopped
- 1 lb sausage (Italian or your choice), sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup spinach (optional)
- Olive oil for cooking
Directions:
Step 1: Preparation
Heat 1 tablespoon olive oil in a large pot over medium heat. Chop the cauliflower into bite-sized florets, slice the sausage, chop the onion, and mince the garlic. Have the chicken broth and diced tomatoes ready.
Step 2: Mixing
Add the chopped onion and minced garlic to the hot oil. Sauté until the onion becomes translucent and fragrant, about 2–3 minutes. Add the sliced sausage and cook until it browns and releases some juices, about 5–7 minutes. Stir in the chopped cauliflower, diced tomatoes (with their juices), chicken broth, Italian seasoning, and salt and pepper to taste.
Step 3: Cooking
Bring the soup to a boil, then reduce the heat to low. Simmer gently for about 20 minutes, or until the cauliflower is tender and the flavors meld. Taste and adjust seasoning as needed.
Step 4: Finishing
If using, stir in the spinach just before serving so it wilts slightly. Ladle the soup into bowls and serve hot. The soup should smell herbaceous and savory and have tender cauliflower with bits of browned sausage throughout.
How to Serve Cauliflower Sausage Soup
Serve hot with crusty bread, garlic toast, or a simple green salad. Top with grated Parmesan or a drizzle of olive oil for extra richness. For a lighter meal, serve with lemon wedges to brighten the flavor. This soup works well as a starter or the main dish.
How to Store Cauliflower Sausage Soup
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Leave some headspace as the liquid will expand.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over medium-low heat until hot, stirring occasionally. Add a splash of broth or water if it thickens too much.
Expert Tips for Perfect Cauliflower Sausage Soup
- Brown the sausage well. Good browning adds deep, savory flavor. Don’t rush this step.
- Use a sturdy chicken broth. Low-sodium broth lets you control the salt level.
- Cut cauliflower into even pieces so it cooks uniformly.
- If you like a creamier texture, pulse part of the soup with an immersion blender before adding spinach.
- Taste and adjust seasoning at the end. Sausage and broths vary in saltiness.
- Add a pinch of red pepper flakes for gentle heat or a squeeze of lemon to lift flavors.
- For extra veggies, add chopped carrots or celery with the onion.
Delicious Variations
- Creamy Version: Stir in 1/2 cup cream or coconut milk at the end for a richer soup.
- Kale Swap: Replace spinach with chopped kale and simmer a few minutes longer until tender.
- White Bean Boost: Add a can of drained white beans for extra protein and creaminess.
- Spicy Sausage: Use spicy Italian sausage or add chili flakes for heat.
- Vegetarian: Use plant-based sausage and vegetable broth to make a vegetarian version.
Frequently Asked Questions
Q: Can I use frozen cauliflower?
A: Yes. Use frozen cauliflower florets and add a few extra minutes to the simmer time. Frozen pieces may release more water, so adjust seasoning and reduce liquid if needed.
Q: What sausage works best?
A: Italian sausage (sweet or spicy) adds great flavor. You can use pork, chicken, or turkey sausage. For a milder soup, use a milder sausage or remove some casing and crumble the sausage.
Q: Can I make this in a slow cooker?
A: Yes. Brown the sausage and sauté the onion and garlic first, then add everything to the slow cooker. Cook on low for 4–6 hours or high for 2–3 hours until the cauliflower is tender.
Q: How can I reduce sodium?
A: Choose low-sodium chicken broth and a low-sodium or no-salt-added sausage. Skip adding extra table salt until after tasting the finished soup.
Q: Can I freeze this soup?
A: Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
Q: Is this soup keto-friendly?
A: Mostly yes. Cauliflower is low in carbs, and with sausage and broth this can fit a low-carb or keto plan. Check sausage labels for added sugars or fillers.
Q: How do I make it thicker?
A: Simmer uncovered to reduce liquid, or blend a portion of the soup and return it to the pot. You can also mash a few cauliflower florets against the pot to thicken naturally.
Conclusion
This Cauliflower Sausage Soup is a simple, flavorful bowl that’s quick on weeknights and cozy for chilly evenings. It balances savory sausage, tender cauliflower, and bright tomatoes for a comforting meal. For another take on cauliflower and sausage in a creamy, kale-forward style, see Creamy Cauliflower Sausage Kale Soup – Little Broken: Creamy Cauliflower Sausage Kale Soup – Little Broken. Give this soup a try — it’s forgiving, tasty, and easy to make your own.
Print
Cauliflower Sausage Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low-Carb
Description
This cozy cauliflower sausage soup is a simple, hearty, and flavorful dish that combines savory sausage, tender cauliflower, and bright tomatoes in a warm broth.
Ingredients
- 1 head cauliflower, chopped
- 1 lb sausage (Italian or your choice), sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup spinach (optional)
- Olive oil for cooking
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Chop the cauliflower into bite-sized florets, slice the sausage, chop the onion, and mince the garlic. Have the chicken broth and diced tomatoes ready.
- Add the chopped onion and minced garlic to the hot oil. Sauté until the onion becomes translucent and fragrant, about 2–3 minutes. Add the sliced sausage and cook until it browns and releases some juices, about 5–7 minutes. Stir in the chopped cauliflower, diced tomatoes (with their juices), chicken broth, Italian seasoning, and salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low. Simmer gently for about 20 minutes, or until the cauliflower is tender and the flavors meld. Taste and adjust seasoning as needed.
- If using, stir in the spinach just before serving so it wilts slightly. Ladle the soup into bowls and serve hot.
Notes
Serve with crusty bread, garlic toast, or a simple green salad. Top with grated Parmesan or a drizzle of olive oil for extra richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg
