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.
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.
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.
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.
More Soup & Stew Recipes You Will Love:
- Creamy Mushroom & Pearl Couscous Soup
- Creamy Cabbage & Orzo Stew
- Italian Wedding Soup
- Avgolemono (Creamy Greek Lemon Orzo Soup)
- Creamy Sausage, Kale, & Ravioli Soup
- Easy Spicy Sausage & White Bean Soup
- Creamy Bacon, Mushroom, & Parmesan Tortellini Soup
- Crock-Pot Chicken Pot Pie Gnocchi Soup
- Creamy Parmesan, Mushroom, & Wild Rice Soup
- Pierogi, Kielbasa, & Cabbage Soup
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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!
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
- 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
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