One-Pot Creamy Sausage & Kale Pasta Soup with Feta

One-Pot Creamy Sausage & Kale Pasta Soup with Feta

Looking for a quick, comforting meal that’s easy to whip up on a busy weeknight? This One-Pot Creamy Sausage, Kale & Feta Pasta Soup has you covered! With savory Italian sausage, tender rotini pasta, and fresh kale, this hearty dish is packed with flavor and texture. The creamy broth, made with a hint of white wine, thyme, and nutmeg, is balanced perfectly with tangy feta cheese. Best of all, everything comes together in just one pot, making both cooking and cleanup a breeze. It’s a deliciously simple dinner that’s sure to become a family favorite!

Why You’ll Love it:

  • One-Pot Wonder: Less mess and fewer dishes! Everything cooks in one pot, making both preparation and cleanup quick and easy.
  • Packed with Flavor: The combination of Italian sausage, fresh kale, and creamy feta cheese creates a delicious mix of savory, tangy, and rich flavors.
  • Quick & Easy: Ready in under 30 minutes, this is the perfect weeknight meal for when you’re short on time but want something hearty and satisfying.
  • Versatile Comfort Food: You can easily adapt the recipe—swap out the pasta or add extra veggies like spinach or mushrooms to suit your taste.
sausage and kale soup in dutch oven

Ingredient Notes:

  • Italian Sausage: Choose mild or spicy sausage based on your preference. It adds a savory depth to the soup.
  • Shallot: Provides a milder onion flavor that enhances the overall taste without overpowering the dish.
  • Garlic: Fresh garlic adds aromatic warmth and enhances the savory profile of the soup.
  • Flour: Used to create a roux, which thickens the soup and adds a creamy texture.
  • White Wine: Adds acidity and complexity; opt for a dry white wine to complement the flavors without sweetness.
  • Fresh Thyme: This herb lends a fresh, earthy flavor that brightens the dish. Dried thyme can be used in a pinch.
  • Chicken Broth: A flavorful base that enriches the soup. Use low-sodium broth for better control over salt levels.
  • Rotini Pasta: This twisted pasta shape holds onto the creamy sauce and complements the soup’s texture.
  • Kale: Adds nutrition and a slight bitterness that balances the creaminess of the soup. You can substitute with spinach if desired.
  • Half & Half Cream: Provides a rich, creamy consistency without being as heavy as heavy cream.
  • Nutmeg: Just a pinch adds warmth and a hint of sweetness that enhances the overall flavor of the soup.
  • Feta Cheese: This tangy cheese adds creaminess and a burst of flavor, making the soup even more delightful.
creamy italian sausage kale feta cheese and rotini pasta soup

Dietary Restriction & Allergy-Friendly Substitutions:

  • Gluten-Free: To make this soup gluten-free, substitute the flour with a gluten-free all-purpose flour or cornstarch. Ensure that the rotini pasta is made from gluten-free grains, such as rice or quinoa.
  • Dairy-Free: Use a dairy-free half & half or coconut cream in place of half & half cream. Substitute feta cheese with a dairy-free cheese option or omit it altogether for a lighter version.
  • Low-Carb/Keto: Replace the rotini pasta with zucchini noodles, cauliflower rice, or shirataki noodles for a lower-carb option while maintaining the soup’s heartiness.
  • Vegetarian: Swap the Italian sausage for plant-based sausage or mushrooms for a meaty texture. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
  • Nut-Free: This recipe is naturally nut-free, but always double-check any store-bought ingredients (like broth or dairy alternatives) for hidden nut ingredients.
  • Paleo: For a paleo version, omit the pasta and use spiralized vegetables like zucchini or carrots instead. Ensure all other ingredients are compliant with paleo guidelines.

Optional Additions & Variations:

  • Vegetables: Enhance the soup by adding other vegetables like carrots, bell peppers, or zucchini for extra flavor and nutrition.
  • Beans: For added protein and fiber, toss in a can of drained and rinsed white beans or chickpeas.
  • Spices: Experiment with different spices like red pepper flakes for a bit of heat or smoked paprika for a deeper flavor.
  • Creaminess: Substitute half & half with heavy cream for an even richer, creamier soup.
  • Cheese Variations: Try swapping feta with goat cheese or adding a sprinkle of Parmesan on top before serving for a different flavor profile.
  • Pasta Types: Use other types of pasta such as orzo, shells, or gluten-free pasta to suit your preferences.
  • Protein Options: Swap Italian sausage for chicken sausage or turkey sausage for a lighter version, or make it vegetarian by omitting the meat altogether.
  • Herbs: Experiment with different fresh herbs like basil or parsley to change the flavor dynamic.
creamy sausage kale and feta soup with pasta

Expert Tips & Recipe Notes:

  • Cooking the Sausage: For the best flavor, use high-quality Italian sausage. Ensure it’s browned well to develop a rich, savory base for the soup.
  • Adjusting Thickness: If the soup is too thick, add more chicken broth or half & half to reach your desired consistency. Conversely, if it’s too thin, let it simmer uncovered for a few extra minutes to allow some liquid to evaporate.
  • Kale Prep: Remove the tough stems from the kale and chop the leaves into bite-sized pieces for easier eating. Add the kale during the last few minutes of cooking to keep it vibrant and tender.
  • Nutmeg Tip: A pinch of nutmeg adds warmth and enhances the creaminess of the soup, but be careful not to overdo it; a little goes a long way!
  • Make Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days. Reheat gently on the stove and add a splash of broth if it thickens too much during storage.
  • Freezing: If you plan to freeze the soup, consider omitting the pasta and adding it fresh when reheating. Pasta can become mushy when frozen and thawed.
  • Garnishing: For a pop of freshness, garnish the soup with additional crumbled feta, freshly chopped herbs, or a drizzle of olive oil just before serving.
  • Taste Testing: Always taste the soup before serving and adjust the seasoning with salt, pepper, or more herbs as needed to suit your palate.
creamy sausage kale and feta soup with rotini pasta

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sausage kale feta pasta soup

Creamy Sausage Kale Pasta Soup with Feta

This hearty, one-pot soup features savory Italian sausage, tender rotini pasta, and fresh kale in a creamy broth enriched with white wine and tangy feta cheese. Quick and easy to make, it’s the perfect weeknight meal that’s both comforting and delicious!
Total Time 30 minutes
Course Main Course, Soup
Servings 6
Calories 371 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb Italian sausage mild or spicy
  • 1 tbsp butter
  • 1 large shallot roughly chopped
  • 1 tbsp minced garlic 3-4 cloves
  • 2 tbsp all-purpose flour
  • 1/2 cup dry white wine
  • 3-4 sprigs fresh thyme
  • 6 cups chicken broth
  • 2 cups dry rotini pasta
  • 2-3 cups kale de-stemmed & chopped
  • 1 cup half & half
  • pinch ground nutmeg
  • salt & pepper to taste
  • 1/2 cup crumble feta cheese

Instructions
 

Cook the Sausage

  • In a large soup pot or Dutch oven, heat a drizzle of olive oil over medium-high heat.
  • Add the Italian sausage and cook until browned and crumbled.
  • Once cooked, set the sausage aside on a paper towel-lined plate to drain excess grease.

Sauté the Aromatics

  • Lower the heat to medium-low and melt 1 tablespoon of butter in the pot.
  • Add the chopped shallot and minced garlic, cooking for 1-2 minutes until aromatic and beginning to brown.

Make the Roux

  • Sprinkle flour over the mixture and fully combine until a paste forms.
  • Whisk in the white wine and ½ cup of chicken broth until no flour lumps remain to create the roux.
  • Simmer for about 1 minute.

Add the Broth and Pasta

  • Whisk in the remaining chicken broth, then turn the heat up to bring the mixture to a simmer.
  • Add fresh thyme sprigs and rotini pasta, simmering for 4-6 minutes or until the pasta is about halfway cooked.

Incorporate the Greens and Sausage

  • Add the chopped kale and crumbled sausage to the pot.
  • Continue to simmer for an additional 4-6 minutes until the pasta and kale are tender.

Finish the Soup

  • Turn the heat down low, remove the thyme sprigs, and stir in the half & half, a pinch of nutmeg, salt, and pepper to taste, along with half of the feta crumbles.
  • Simmer for a few more minutes until warmed through.

Serve

  • Plate the soup, garnishing with the remaining feta and a few cracks of fresh pepper. Serve warm and enjoy!

Notes

  • To Make Gluten-Free: To make this soup gluten-free, substitute the flour with a gluten-free all-purpose flour or cornstarch. Ensure that the rotini pasta is made from gluten-free grains, such as rice or quinoa.
  • Dairy-Free: Use a dairy-free half & half or coconut cream in place of half & half cream. Substitute feta cheese with a dairy-free cheese option or omit it altogether for a lighter version. Substitute the butter with more oil or a dairy-free butter alternative.
  • To Make Vegetarian: Swap the Italian sausage for plant-based sausage or mushrooms for a meaty texture. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
  • Adjusting Thickness: If the soup is too thick, add more chicken broth or half & half to reach your desired consistency. Conversely, if it’s too thin, let it simmer uncovered for a few extra minutes to allow some liquid to evaporate.
  • Nutmeg Tip: A pinch of nutmeg adds warmth and enhances the creaminess of the soup, but be careful not to overdo it; a little goes a long way!
  • Taste Testing: Always taste the soup before serving and adjust the seasoning with salt, pepper, or more herbs as needed to suit your palate.
  • Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.

Nutrition

Calories: 371kcalCarbohydrates: 21.6gProtein: 13.1gFat: 24.4gSaturated Fat: 10.6gFiber: 1gSugar: 2.4g
Keyword creamy sausage kale pasta soup
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2 thoughts on “One-Pot Creamy Sausage & Kale Pasta Soup with Feta”

  • This looks SO good! But I don’t see in the ingredients list how much kale is required? I can just eyeball it, but thought you might like a heads up that it’s missing. Thanks for the great recipe! Can’t wait to try it.

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