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.
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.
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.
Soup to me is an any weather meal 🙂
A hearty and delicious soup!
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…
We had a few warm days, but it’s cold again. So of course we’re thinking soup! This would really hit the spot — loads of flavors. Really like the idea of this — such a nice recipe. Thanks so much.
It’s always soup weather! Yours looks great.
I agree with Marjie. The soup looks delicious and I like the idea of using gnocchi.
I love gnocchis Pam!! This look delicious!!
That’s sounding a glorious soup!! Vert tempting, passing along so much warmth.
I like this but would switch out kale for spinach because kale and I have a contentious relationship.
Mmm gotta love a big bowl of soup and gnoochi! They are my favorite pasta to have in soup.