INGREDIENTS
- Cooking Time: 40 minutes
- Servings: 8
- Preparation Time: 10 minutes
- 1 pound hot Italian sausage
- 5 oz pancetta (I used bacon)
- 6 cups chicken bone broth
- 1 bunch kale (DO NOT use frozen)
- 1 medium white onion (diced)
- 3/4 cup heavy cream
- 5 cloves garlic (minced)
- 2 stalks cauliflower (or 1 small bag florets)
- 1 tsp salt
- 1 tsp black pepper
- shredded parmesan cheese (for topping)
DIRECTIONS
- Heat up a large stock pot or Dutch oven on the stove to medium high heat.
- Take sausage and remove it from casing (if applicable) and put it in the pot, along with the 5 ounces of pancetta/bacon. Saute the meats until the sausage is browned and mince them up while cooking.
- Once the meats are browned, strain them out of the pot, leaving the grease behind.
- Place the diced onion into the pot and coat in the greases from the meats. Allow to cook for 3-5 minutes until aromatic.
- Add in the pressed garlic to the onions and season with the salt and pepper for about 1-2 minutes more.
- Add in the chicken bone broth and chopped cauliflower. Simmer on medium for 20-25 minutes, stirring at least a couple of times during the process.
- Add the chopped kale and allow to cook for 3-5 minutes to wilt the kale a little bit.
- Add the sausage and pancetta/bacon back into the pot, along with the heavy cream. Simmer for about 5 minutes more.
- Serve right away for best results, and optionally with shredded or grated parmesan cheese.
