Creamy Elk Sausage and Kale Soup

Name: Creamy Elk Sausage and Kale Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8
Cuisine: American
Ingredients: 1 16 oz package Grandma’s wide frozen egg noodles; 1 lb elk or venison Italian sausage or pork Italian sausage; 2 Tbsp lard, or other cooking fat (not needed if you’re using pork sausage); 1 ½ cups yellow onion, ¼” diced (about 1 medium onion); 1 Tbsp garlic, minced; 3 Tbsp tomato paste; 4 cups low-sodium chicken broth; 28 oz can crushed San Marzano tomatoes; 6 cups Tuscan kale, roughly chopped (about 1 bunch); 1 cup heavy cream; 1 tsp table salt; 1 tsp black pepper; Shaved parmesan, for serving; Italian parsley, finely chopped, for serving

Annie Weisz of Peak to Plate

Servings

6-8

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

American

Category

Soup & Stew

This elk sausage and kale soup with egg noodles is packed with rich flavors. Flavorful elk Italian sausage simmers in a creamy tomato broth, creating a hearty and satisfying soup. Tender egg noodles soak up the savory flavors, while fresh kale adds a pop of color.

Elk sausage adds a deep, savory taste that elevates this soup beyond your average bowl. The bold spices from the sausage infuse the broth with layers of flavor. The velvety base complements the sausage's richness, delivering a luxurious texture in every spoonful.

I love using Grandma’s noodles in soups because they bring a rustic, homemade touch. Although this soup comes together in just 30 minutes, the hearty noodles make it feel like it took hours to prepare.

This soup is a great meal-prep option. The flavors meld and deepen as it sits, making leftovers even better the next day. To store, let the soup cool completely before transferring it to airtight containers. It will keep in the fridge for up to four days or in the freezer for up to three months. When ready to enjoy, simply reheat gently on the stove or microwave, adding a splash of broth or cream to bring back its velvety texture.

Whether you’re looking for a cozy weeknight meal or a dish to impress your family, this creamy elk sausage and kale soup is sure to hit the spot!

Ingredients

1 16 oz package Grandma’s wide frozen egg noodles
1 lb elk or venison Italian sausage or pork Italian sausage
2 Tbsp lard, or other cooking fat (not needed if you’re using pork sausage)
1 ½ cups yellow onion, ¼” diced (about 1 medium onion)
1 Tbsp garlic, minced
3 Tbsp tomato paste
4 cups low-sodium chicken broth
28 oz can crushed San Marzano tomatoes
6 cups Tuscan kale, roughly chopped (about 1 bunch)
1 cup heavy cream
1 tsp table salt
1 tsp black pepper
Shaved parmesan, for serving
Italian parsley, finely chopped, for serving

Directions

Fill a large pot with 6 quarts of water and 2 tablespoons of salt. Bring to a boil while you start cooking the soup. Cook the noodles according to the package directions while you cook the other soup ingredients. Drain the noodles before adding them to the soup.
Heat a Dutch oven over medium-high heat. Add lard to the pot and let it melt.
Add sausage to the pot and break it up with a wooden spoon or spatula. Cook for 4-6 minutes, stirring occasionally.
Add diced onions and minced garlic to the pot and stir to combine. Cook for 3-4 minutes, or until the onions are softened and the sausage is cooked through, stirring occasionally.
Reduce the heat to medium. Add tomato paste to the pot and stir to combine. Cook for 1-2 minutes, stirring frequently.
Add crushed tomatoes, chicken broth, salt, and pepper to the pot. Bring to a simmer and simmer for 8-10 minutes.
Add cooked noodles to the pot and stir to combine. Bring to a simmer and simmer for 2-3 minutes.
Add heavy cream to the pot and bring to a simmer. Simmer for 1-2 minutes.
Add chopped kale to the pot and stir until the kale is wilted, about 1-2 minutes.
Taste the soup and add additional salt and pepper, if needed.
Serve in bowls topped with chopped parsley and shaved parmesan. Enjoy!