Prep Time

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Serves: 8
Serving Size: 2 cups


  • 19.50 oz (28.000g)    Italian turkey sausage
  • 1.00 Tbsp (13.500g)    olive oil
  • 1.00 medium (chopped) (110.000g)    onion(s)
  • 2.00 clove(s), minced (6.000g)    garlic
  • 2.00 medium stalk(s), chopped (40.000g)    celery
  • 1.00 head (medium) (588.000g)    cauliflower
  • 3.25 cup (226.400g)    chicken stock
  • 1.00 dash (0.400g)    salt
  • 1.00 dash (0.100g)    ground black pepper
  • 4.00 cup, chopped (67.000g)    kale
  • 0.50 cup (28.000g)    Sargento Sharp White Cheddar Cheese, shredded


  1. Crumble sausage in large pot and cook until done. Drain oil and set sausage aside.
  2. In the same pot, add olive oil and sauté onions, garlic, and celery until softened.
  3. Add cauliflower and chicken stock, simmering until cauliflower is tender (not mushy).
  4. Pour mixture into blender, add salt and pepper, and puree until smooth.
  5. Pour pureed mixture into pot and add sausage and kale, simmering until kale is soft.
  6. Remove from heat. Add cheese and stir until well-combined.

Additional Notes

*Journal It!* 134 protein calories • 2 servings vegetables • 1 serving miscellaneous