Ingredients
- 1 pound Italian turkey sausage
- 1 large yellow potatoes cubed
- 1 head of cauliflower, cut so only crowns remain and slice into bite size pieces
- 1 medium white diced
- 1 celery stalk diced
- 2 tablespoons garlic minced
- 8 cups chicken stock
- 4 cups of kale, stems removed
- 1 cup heavy cream/ 1 can full fat coconut milk
- Salt and pepper to taste
In a Dutch oven or pot over medium heat, add Italian sausage. Break up the pieces as it cooks. When cooked through, drain and set aside.
Add tbs olive oil then stir in the onions, celery and cook for 5 min. Add garlic and cook for another minute.
Add the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes and cauliflower and boil until tender, about 10-20 minutes. Reduce the heat to medium and stir in the cream and the cooked sausage; heat through. Add the kale into the soup just before serving and cook ’til the kale is softened. Add salt and pepper to taste. Crumbled bacon sprinkled over the top is a nice addition too.
*Vegetarians can replace the chicken broth with veggie broth. Replace the turkey sausage with Cannellini beans