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.
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.