Paige’s Spicy Sausage and Cauliflower Soup

  • 1 package Mulay's Original Hot Italian Sausage
  • 2 cups cauliflower florets, roasted
  • 3 cups bone broth (or chicken stock)
  • 1/2 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1/4 cup spinach leaves

Saute sausage in a stockpot over medium heat.
Once golden brown and cooked through, remove half the drippings.
Add in broth and allow to simmer for ten minutes.
Slowly stir in cream, sour cream, and salt + pepper to taste.
Finally, before removing from heat, add in roasted cauliflower and spinach (which should *just* wilt).
Serve with shredded cheese or toppings of your choice!

Serves: 4
Recipe By: Paige Geffken