Roasted Cauliflower and Chicken Sausage Soup
It’s almost spring but I’m still fully holding on to soup season and this roasted cauliflower and chicken sausage soup is now in the rotation! It’s simple to make, packed with veggies, and full of protein. This is a soup that you can cozy up with on the couch and will keep you satisfied – a perfect weeknight dinner!
Roasted Cauliflower and CHicken Sausage Soup
4
servings15
minutes45
minutesIt’s almost spring but I’m still fully holding on to soup season and this roasted cauliflower and chicken sausage soup is now in the rotation! It’s simple to make, packed with veggies, and full of protein. This is a soup that you can cozy up with on the couch and will keep you satisfied – a perfect weeknight dinner!
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Ingredients
- FOR THE ROASTED CAULIFLOWER
2 tablespoons olive oil
1 head cauliflower, cut into small florets
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
- FOR THE SOUP
1 tablespoon olive oil
1 pound ground Italian chicken sausage
1 yellow onion, diced
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups low-sodium chicken broth
13.5 ounces light coconut milk
4 cups shredded kale leaves
1/4 cup chopped basil leaves
Directions
- Preheat the oven to 400ºF and line a large sheet pan with parchment paper.
- In a large bowl, toss the cauliflower, olive oil, salt, black pepper, garlic powder, oregano, basil, paprika, and red pepper flakes. Transfer to the sheet pan and bake unitl the cauliflower is lightly crisp and fork tender, about 25 minutes.
- Meanwhile, heat the olive oil over medium heat in a large pot. Add the chicken sausage cook, stirring occasionally, until fully cooked and browned all over, brown all over, 7 to 10 minutes. Remove the sausage from the pot and set aside.
- To the same pot, add the onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the garlic, salt, black pepper, oregano, and basil and mix to incorporate. Cook until aromatic, about 2 minutes.
- Add the chicken broth, cover the pot, increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium-low, add the coconut milk, kale, basil, chicken sausage, and roasted cauliflower. Return to a simmer for about 5 minutes.
- Divide evenly among 4 bowls to serve.
Notes
- Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
- Reheat it: From the refrigerator, microwave until warm, 2 to 3 minutes or heat in a small sauce pot over medium-low heat until warm, about 10 minutes. From the freezer, thaw in the refrigerator overnight, then follow microwave or stovetop instructions.
- If you cannot find ground sausage, use chicken sausage links, casings removed. Or, dice the links into half moons.
- For a vegetarian option, swap the sausage for one can of of cannellini beans, drained and rinsed and use low-sodium vegetable broth.
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Hi Jenn! When do you add the cauliflower into the soup? Thanks!
Hey Brianna! It looks like you’ll find that on step 5! It’s the last thing you do in the recipe 👏🏼
Hi Jenn! Do you remove the casing from the chicken sausage before adding it to the pot? Thank you!
I really enjoyed this recipe! It was very easy to follow, and the soup was delicious (and also made really good as leftovers). I didn’t have ground Italian chicken sausage, so had to substitute cooked hot Italian chicken sausage links (from Trader Joe’s) instead – I diced them up, and they worked perfectly. The cauliflower was so flavorful – I snacked on a few before adding to the soup 🙂
We made this tonight for dinner and it was delicious!! My husband loved it.
Hi, At what stage do you add the sausage back in? Thanks!!