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August 20, 2016 Soups and Stews


  • 1 pound Italian Sausage (spicy)
  • 1 small to medium head of cauliflower, rinsed, greens and core removed, diced into bite size pieces
  • 1 Onion minced
  • 1/4 cup bacon pieces (about 8 pieces cooked, cooled and crumbled)
  • 2 Tablespoons Garlic minced
  • 32 ounces Chicken Broth
  • 1/2 bunch Kale, de-stem, cut/tear into bite size pieces
  • 1 cup Heavy Whipping Cream
  • Shredded Parmesan Cheese (optional)


  • Brown sausage in pan and drain really well.
  • In a small bowl, dice up cauliflower.
  • Place garlic, onion, chicken broth into pot or slow cooker, stir then add in sausage and cauliflower.
  • Add just enough water to cover the vegetables and meat.
  • Stove Top: Cook on medium high heat for approximately 30 – 45 minutes. Slow Cooker: Cook on high 3 to 4 hours.
  • Add Kale, Bacon and Whipping Cream to pot and cook an additional Stovetop – 15 minutes, Slow Cooker – 30 minutes.
  • Add salt, pepper, and handful of shredded Parmesan, stir and serve.


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