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Gnocchi and Sausage Soup with Kale

Gnocchi and Sausage Soup with Kale

Although we have had sunny weather lately, I am still craving soup. I picked up some gnocchi, chicken Italian sausage, and kale yesterday and made a batch of soup. It didn’t take long to make and tasted amazing. This is probably the tastiest soup I have made in a long time and we all loved it. The leftovers today were excellent. I’ll be making this one again very soon.

Gnocchi and Sausage Soup with Kale

How to Make Gnocchi and Sausage Soup with Kale

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for 2-3 minutes, or until softened. Add the sausage along with the crushed red pepper flakes and cook for 3-4 minutes, stirring often, making sure to break the meat up into crumbles. Add the minced garlic and cook, stirring constantly for 1 minute. Add the roasted red pepper and chicken broth.

Simmer for 10 minutes then add the gnocchi and kale. Simmer for another 10-15 minutes or until the gnocchi is tender and cooked through. Add the milk and stir until well combined. Taste the soup and season with sea salt and freshly cracked pepper, to taste. Serve with Parmesan if desired.

Gnocchi and Sausage Soup with Kale

 

Gnocchi and Sausage Soup with Kale

Gnocchi and Sausage Soup with Kale

Total Time: 30 minutes
Servings: 6

Ingredients

  • 2 tsp olive oil
  • ½ sweet yellow onion diced
  • 1 lb chicken Italian sausage casings removed
  • Pinch of crushed red pepper flakes
  • 3 cloves of garlic minced
  • 1 roasted red bell pepper diced
  • 6 cups of chicken broth
  • 1 package Parmesan gnocchi
  • 2 cups of kale chopped
  • ¾ cup of whole milk
  • 1-2 tbsp fresh basil chopped
  • Sea salt and freshly cracked pepper to taste
  • Parmesan shredded, if desired

Instructions

  • Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for 2-3 minutes, or until softened. Add the sausage along with the crushed red pepper flakes and cook for 3-4 minutes, stirring often, making sure to break the meat up into crumbles. Add the minced garlic and cook, stirring constantly for 1 minute. Add the roasted red pepper and chicken broth.
  • Simmer for 10 minutes then add the gnocchi and kale. Simmer for another 10-15 minutes or until the gnocchi is tender and cooked through. Add the milk and fresh basil then stir until well combined. Taste the soup and season with sea salt and freshly cracked pepper, to taste. Serve with Parmesan if desired.
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11 Comments

  1. Hi Pam,
    I must admit, soup weather is still hanging on around here. I wish it weren’t but alas it is:)

    I never think to put gnocchi in soup. I’m not sure why because the flavors in this soup are calling my name. There is no doubt in my mind that it is/was delicious!

    Thanks for sharing, Pam…