3 tablespoons extra virgin olive oil, divided
1 cup onions, diced
1 cup celery, diced
1 tablespoon garlic, minced
Pinch red pepper flakes
1 pound sweet Italian sausage, removed from casings
2 tablespoons tomato paste
1 14.5-ounce can diced tomatoes
2 quarts beef broth or stock
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
2 cups cauliflower rice (*see Notes below)
1/2 pound baby spinach
1/2 cup grated Parmesan cheese
Kosher salt, as needed
In a medium soup pot over medium heat, add 2 tablespoons of the olive oil and once hot, add the onions and celery. Saute five minutes.
Add the remaining oil, garlic, pepper flakes and the sausage meat and cook to brown the meat, about five more minutes.
Clear a spot in the center and add the tomato paste and cook for three minutes, then stir it into the mixture.
Add the diced tomatoes and loosen up any brown bits on the bottom then add the stock, basil, oregano, pepper and the raw cauliflower rice, and cook just until the cauliflower is tender, about 2-3 minutes.
Add the spinach and Parmesan cheese and remove from heat. The spinach will cook from the heat of the soup within a minute or two.
Taste and season with salt only if needed.
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*To make the cauliflower rice, grate a small head of cauliflower on the large holes of a box grater, or use a grating wheel on your food processor. If you have a little more or less than two cups, that is fine.