The simplest strawberry pie recipe available makes use of canned strawberry pie filling. Instead of using frozen strawberries, use a pint of fresh strawberries.
| Prep Time: | 20 mins |
| Cook Time: | 43 mins |
| Total Time: | 1 hr 3 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound Italian sausage (such as Jimmy Dean®), casings removed
- 6 slices bacon, cut into 1/2-inch pieces
- 1 onion, diced
- 3 cloves garlic, pressed
- 2 (32 ounce) cartons chicken broth
- ½ cup water
- 1 cube chicken bouillon (such as Knorr®)
- 1 teaspoon ground black pepper
- 5 cups chopped cauliflower florets
- 3 cups stemmed and chopped kale
- ½ cup half-and-half
- ¼ cup grated Parmesan cheese
Instructions
- Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
- Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
- Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.
- I cut the bacon into the pot with a pair of scissors. They will break apart as they cook.
- You can skip the water and bouillon by adding enough chicken stock to equal 5 cups. I like the flavor that the bouillon adds to the recipe.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 8 g |
| Sodium | 2564 mg |
| Sugars | 6 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
When I was making this, my daughter called and said she makes it all the time and the kids love it. My wife and I found it very good. I only made 2 slight changes. I used 1 cup of heavy cream instead of 1/2 cup half and half and I replaced the water with more chicken stock. Thanks we will make it again!
I thought this recipe was amazing! The only change I made was I added like 4 oz. of mushrooms.
Very good. Not a big fan of Italian sausage, next time I will use regular sausage.
We have made this multiple times since dropping carbs from our diet and it is every bit as good as the real thing, You would never guess that there are no potatoes. Wouldn’t change a thing about this recipe!
Great recipe! I didn’t have half and half so I had to use 1% milk. Still turned out amazing. I used sweet Italian sausage because I prefer the flavor to the hot, but I love spicy food so I sprinkled in a couple red pepper flakes to give it a slight kick. Will definitely be making again!
Very tasty soup and easy to make. I did make some changes after reading some of the comments. I roasted the cauliflower, and used heavy cream instead of half and half. I also added in some savoy cabbage when I put in the chicken broth, and substituted spinach for the kale, I meant to add in some swiss chard, but I forgot. The cabbage works well in the soup, but it needs to cook a little longer then the cauliflower and spinach so add it in with the chicken broth. I also added some parsley. I will add more seasoning the next time I make it, I am thinking some fresh thyme.
This soup was awesome! I didn’t add bacon but tasted great!
We were pleasantly surprised at how tasty it was! Just make sure you use a good grade of sausage-and I added 1 more cup of kale because I like kale 🙂 I’ll definitely make it again! 5 stars!
Fantastic soup!! Don’t hesitate to make this. My whole family loved it!
I enjoyed making this soup. I’m used to low and slow cooking, but this didn’t take much time. It would be good for a midweek meal. I skipped on the bacon a added mushrooms and a can of white beans.
I made this with a few changes, like I substituted milk instead of creme, and used hot Italian sausage. I also made homemade focaccia bread to go with it. My family said it was one of the best meals I ever made. My young kids didn’t like it too much though!
So good! I cooked double the bacon and kept half of the crispy bacon out to crumble over the top of soup when finished. I also cut up avocado in cubes and added them at the end to the cooked soup. Lastly I used 1 1/2 pounds of spicy Italian sausage . It was all very good.
I made it, cooked bacon and sausage together, then cooked onions. I also added the cracked red pepper suggested by another:) Awesome! Will definitely make again!
This is a great low-carb recipe. Increase the Cauliflower and keep it large enough to soak up all the savory taste. Definitely roast, (cook separately) and add late. I like to almost blacken mine. It’s a body double for an actual chuck of carb loaded potato. Kudos to the chef! You can use Pancetta or Bacon. I’m also a fan of adding some low-carb , steamed Bok Choy for an added vegetable.
We used spinach instead of kale. Not a fan of kale had fresh spinach in the fridge was a great substitute. The whole family loved it!
I used frozen kale and frozen cauliflower! Delicious!!!
Took quite a bit longer than 20 minutes for the cauliflower to get tender. Otherwise delicious!
Wonderful!!!!
Yummy! Made it with part sweet and part hot sausages which gave it a great kick. Also roasted the cauliflower per someone’s suggestion! Very very good.
I followed this recipe exactly. I felt the soup was a little thin and lacked flavor. I will make the soup again, but will tweak the recipe to add more butter and heavy cream and add red pepper flakes for additional spice.
Made a 1/2 recipe. Even my husband loved it.