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!
– 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.
– 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
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.