Rustic Cauli-Tater Sausage Soup

Despite the name, slow cookers are major time savers. We dig them because you can toss everything into a pot, go the F to sleep and wake up to a house that smells fantastic! Rosemary and thyme mingle with creamy cauliflower and hearty potato and get a spicy kick from The Stallion Italian Sausage.


  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 russet potatoes, cubed
  • 1 head cauliflower, roughly chopped
  • 2 carrots, peeled and diced
  • 3 stalks celery, diced
  • 5 cups no-chicken or vegetable stock
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 1/2 tsp thyme
  • 1 tsp salt
  • 1 1/2 tsp basil
  • 1/2 tsp rosemary
  • 1/2 tsp smoked paprika
  • 1 package, ‘The Stallion’ Italian sausage
  • 1 cup cannellini beans
  • 1/4 cup flour

The How-To

  1. Slice and dice all your veggies and toss ’em in the crock pot.
  2. Add to that a smattering of herbs
  3. Slosh in your stock and let it cook on LOW 6-7 hours or on HIGH 3-4 hours
  4. Come back, open the lid and inhale that rustic goodness. You’re almost there.
  5. Use a mug to scoop out about cup of broth
  6. Put it in a blender with 1 cup of cannellini beans and 1/4 cup floor. Blend it up until it is suuuuper creamy.
  7. Now add it on back to your crock pot. At this point you’ll have a thick and chunky soup. If you prefer it a little smoother you can continue to remove some of the soup and blend it in batches – or use your immersion blender, you fancy chef, you.
  8. FInally, add a few tbsp of oil to a skillet and sauté your sausage until just browned. Slice or tear it into balls and add it to your soup.
  9. Crank it up to HIGH for 20 minutes. All done!
  10. If it’s a little too ‘rustic’ (ie, thick) slosh in a little more broth or water until it’s to your liking. You are the boss after all.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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