Gnocchi and Sausage Soup with Kale
Servings 6
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp olive oil
- ½ 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 and crushed red pepper flakes and cook for 3-4 minutes, stirring often, breaking up the meat 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.
- Add the milk and stir until well combined. Taste the soup and season with sea salt and freshly cracked pepper if needed.
- Serve with Parmesan if desired.