Sausage Tomato Cauliflower Soup

Sausage Tomato Cauliflower Soup is a healthy soup with all the flavors. The cauliflower adds creaminess! This one-pot easy recipe is low-carb/Keto and can be done in 20 minutes.

SAUSAGE TOMATO CAULIFLOWER SOUP

If you think you’ve seen this soup before it’s because it has the same flavor notes as this Keto Zuppa Toscana minus the bacon. Instead of white creamy base we’ve added some tomatoes and crushed tomatoes for a creamy broth.

This is such a great recipe for any day of the week and everyone loves it. Serve with these Keto Biscuits.

INGREDIENTS

The ingredients are simple and can be found at any grocery store.

• GROUND ITALIAN SAUSAGE
• ONION
• RED PEPPER
• GARLIC
• CHICKEN BROTH
• CRUSHED TOMATOES
• TOMATO PASTE – this adds a lot of tomato flavor without adding more tomatoes.
• CAULIFLOWER – this is the secret weapon to making this thick and creamy.
• HEAVY CREAM
• SPINACH
• PARMESAN – a sprinkle of Parmesan makes this delicious.

OTHER SOUP RECIPES:

• Lemon Chicken Orzo Soup
• Cauliflower Soup
• Creamy Potato Soup
• Easy Tomato Soup
• Homemade Chicken Noodle Soup
• Chicken Tortilla Soup
• Slow Cooker Tomato Basil Parmesan Soup
• Panera’s Broccoli Cheddar Soup
• Zuppa Toscana Soup
• Egg Drop Soup

OTHER KETO RECIPES

• Pizza Chaffle
• Baked Stuffed Avocado
• Keto Egg Roll In a Bowl
• Proscuitto Egg and Sausage Cups
• Keto Meatballs
• Cinnamon Keto Pork Rinds
• Keto Chicken Pot Pie
• Lasagna in a Bowl
• Egg Drop Soup
• Keto Lava Cake
• Keto Seven Layer Dip
• Stuffed Mushrooms
• Cheesy Broccoli and Bacon Chicken
• Cloud Bread
• Keto Carrot Cake Cheesecake
• Bacon Asparagus Frittata Recipe
• Keto Broccoli Salad

Sausage Tomato Cauliflower Soup

5 from 6 votes

Sausage Tomato Cauliflower Soup is a healthy soup with all the flavors. The cauliflower adds creaminess! This can be done in 20 minutes.

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Servings: 6 servings

Ingredients

• 1 lb ground Italian sausage
• 3/4 cup diced onion
• 1/4 teaspoon red pepper flakes
• 6 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 (14 ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 10 ounces cauliflower florets
• 1 cup heavy cream
• 3 cups spinach, roughly chopped
• 1 teaspoon kosher salt
• grated Parmesan cheese for serving

Instructions

 

• In a large Dutch oven or pot, add the sausage and onion and cook over medium-high heat until browned. Add the crushed red pepper and garlic, cook for 30 seconds.
• Add the chicken broth, crushed tomatoes, tomato paste, and cauliflower florets. Bring to a boil, reduce to medium heat and simmer for 10 minutes or until cauliflower is tender.
• Add the cream, spinach, and salt. Heat over medium heat for 5 minutes or until soup starts to thicken. To make soup creamy mash some of the cauliflower with the back of a serving spoon. The more you mash the creamier it will be but leave some whole florets for texture. Serve with a sprinkle of Parmesan cheese.

Serving: 1g, Calories: 438kcal, Carbohydrates: 5g, Protein: 16g, Fat: 39g, Saturated Fat: 18g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Cholesterol: 102mg, Sodium: 1054mg, Potassium: 533mg, Fiber: 1g, Sugar: 3g, Vitamin A: 2096IU, Vitamin C: 9mg, Calcium: 68mg, Iron: 2mg

Cuisine: Italian

Course: All Recipes, Main Course

Author: Christy Denney