Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.