Creamy Sausage and Kale Soup

This Creamy Sausage and Kale Soup is made with savory crumbled Italian sausage, chopped kale, rotini pasta, and just a bit of cream. Plus, it all comes together in one-pot making this ultra-savory, comforting soup even better.

Why You'll Love this Sausage and Kale Soup:

• One-Pot Recipe. For easy cleanup.
• Creamy, Savory, Comforting Goodness. This is one of my favorite soups to make because it hits all of the right notes.
• Comes together in just 30 minutes.

Jump to:

• Why You'll Love this Sausage and Kale Soup:
• Key Ingredients:
• Dietary Swaps:
• Recipe Variations:
• How to Make Creamy Sausage and Kale Soup:
• Pro Tip:
• Storage & Reheating:
• FAQs:
• More Creamy Soup Recipes You Will Love:
• Recipe
• Reviews

Key Ingredients:

• Italian Sausage: Both mild or hot work depending on your preference.
• White Wine: My favorite ingredients to add acidity and depth to soups. The soup is still great without it, but if you have a bottle on hand, just a splash makes a difference in flavor.
• Rotini Pasta: Or any short-cut pasta to add a tender texture and make this soup more filling.
• Kale: For texture, color, and nutrition.
• Cream: I used half & half for this recipe, but heavy cream or whole milk would work as well. Milk with a higher fat content is less likely to curdle when put to the heat.

Dietary Swaps:

• Gluten-Free: Swap the flour for a gluten-free variety, such as Bob's Red Mills, and use your favorite gluten-free short cut pasta.
• Dairy-Free: Swap the cream for a dairy-free heavy cream (Silk makes a good one) or unsweetened coconut or oat milk. Also omit the feta cheese crumbles or use a dairy-free version such as VioLife's Just like Feta.
• Low-Carb/Keto: Skip the flour and pasta to keep this soup low-carb.
• Vegetarian: Use a plant-based sausage such as Impossible Foods ground sausage, and use a vegetable broth.

Recipe Variations:

• Bulk it Up: Make this soup more 'chowder-like' by adding diced potatoes and/or a can of drained and rinsed white beans.
• Make it Spicy: By using hot Italian sausage and adding generous pinch of red pepper flakes.
• Tuscan-Inspired: Add a can of drained and rinsed cannellini beans, diced roasted red pepper, and simmer the soup with a Parmesan rind.
  

How to Make Creamy Sausage and Kale Soup:

1. Brown the sausage in a large pot, then set aside on a paper towel-lined plate.
2. Sauté shallot and garlic in butter over medium heat until fragrant.
3. Make the roux by stirring in flour, then whisking in white wine and a splash of broth.
4. Simmer the pasta with remaining broth and fresh thyme until halfway cooked.
5. Add kale and sausage back to the pot and simmer until tender.
6. Stir in cream along with nutmeg, salt, and pepper.

Pro Tip:

• Chop and massage kale before adding it to the soup. Massaging the kale makes it more tender and less bitter.

Storage & Reheating:

• Store leftovers in an airtight container in the fridge for up to 3-4 days. Pasta may soak up some of the broth as it sits in the fridge.
• Reheat on the stove top over medium-low heat. Stir often until warmed through, adding broth as needed.
• To Freeze: Make the soup as written, leaving out the pasta. Let cool before transferring to a freezer safe container and freezing for up to 3 months. Add pasta when reheating.

FAQs:

More Creamy Soup Recipes You Will Love:

• Slow Cooker Chicken Pot Pie Soup
• Easy Spicy Sausage & White Bean Soup
• Creamy Mushroom & Pearl Couscous Soup
• Creamy Sausage, Kale, & Ravioli Soup

Recipe

Tried This Creamy Sausage and Kale Soup? I'd love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this creamy, savory recipe. Enjoy, and happy cooking! Follow me on Instagram and Subscribe to my newsletter more delicious recipes, travel inspiration, and behind-the-scenes content.