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Italian Sausage Soup

By Sara McGlothlin

I will admit, I’m not a big soup person. I like the idea of being a soup person, especially in the chilly winter months when all you want to do is curl up on your couch with something comforting. And we are meant to eat warm foods in the winter. Soups and stews help check that box.

So when it does come to soups, I love those of the hearty variety; something I can chew. This recipe is filled with chunks of Italian sausage, mushrooms, cauliflower rice, and kale. Not only is it flavorful, but it will satiate you to your bones.

Italian Sausage Soup

A hearty and warming soup perfect for chilly winter nights. Flavorful Italian sausage is mixed with mushrooms, cauliflower rice, and kale to provide primarily plant-based nutrition.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Main Course
Servings 4 servings

Equipment

  • baking sheet
  • Large pot

Ingredients
  

  • 3 cups cauliflower rice see notes
  • 1 8-ounce package of white mushrooms thinly sliced
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 3 whole Italian sausages casings removed
  • 4 cups loosely packed chopped Lacinto (dino) kale
  • 1/2 teaspoon Italian seasoning
  • 4 cups vegetable stock one 32-ounce package
  • olive oil or avocado oil for cooking
  • sea salt and black pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Spread the cauliflower rice and mushrooms evenly, coat with oil, sea salt and pepper. Roast 20-22 minutes, stirring halfway through to ensure even cooking. 
  • Heat 2 tablespoons of oil to a large pot over medium-high heat. Add the italian sausage, breaking it up into pieces with a wooden spoon. Cook 4 to 5 minutes or until slightly browned 
  • Reduce the heat to medium. Add the onion, garlic, Italian seasoning, and a dash of salt and pepper. Cook 3 to 4 more minutes, stirring frequently, until onions are translucent and sausage is cooked through.
  • Add the vegetable stock to the pot, stirring to combine. Bring to a boil, then reduce heat to medium-low. Add the roasted cauliflower rice, mushrooms, chopped kale, and a dash of salt. Simmer 5 to 7 minutes, stirring occasionally, until kale is wilted and stock has slightly reduced. Enjoy!

Notes

*I got a pre-made bag of cauliflower rice at Whole Foods and used 3/4 of it. Feel free to use the whole bag, or freeze the remainder for smoothies. You can also rice your own cauliflower florets in a food processor from one cauliflower.
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Soy-free, Tree Nut-free

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