Ingredients:

  • 1 lb (450g) Spicy Italian Sausage
  • 6 slices (150g) Thick-cut bacon, diced
  • 1 medium (110g) Yellow onion, finely diced
  • 3 cloves (15g) Garlic, minced
  • 4 cups (550g) Cauliflower florets, cut into bite-sized pieces
  • 6 cups (1.4L) Chicken bone broth
  • 1 tsp (2g) Red pepper flakes
  • 3 cups (90g) Fresh kale, chopped and stems removed
  • 1 cup (240ml) Heavy cream
  • 1/4 cup (25g) Grated Parmesan cheese

Instructions:

  1. Add diced bacon to a large Dutch oven over medium heat and cook until crispy and fat has rendered.
  2. Add the spicy Italian sausage to the pot, breaking it apart with a spoon, and cook until mahogany-brown.
  3. Toss in the diced onion and sauté for 3-5 minutes until translucent, then add minced garlic and cook for 60 seconds until fragrant.
  4. Pour in the chicken bone broth, stir in red pepper flakes, and add the cauliflower florets.
  5. Bring the soup to a gentle boil, then reduce heat to a simmer. Cover and cook for 10-15 minutes until cauliflower is fork-tender.
  6. Stir in the chopped kale and cook for approximately 2 minutes until wilted.
  7. Reduce heat to low and pour in the heavy cream, stirring gently until the broth is creamy and gold.
  8. Season with salt and black pepper to taste and garnish with grated Parmesan cheese.