Creamy Gnocchi Soup With Kale And Sausage
As an Amazon Associate I earn from qualifying purchases.
The Roasted Gnocchi Soup I Make On Repeat
This soup starts on a sheet pan, which is part of why it tastes so good. The gnocchi, carrots, kale, onions, and chicken sausage roast together until the edges get little caramelized spots and the sausage browns. All those roasty bits bring a ton of flavor before anything even hits the pot.
From there, everything moves into a stock pot with chicken broth, cream, cannellini beans, garlic, thyme, salt, and pepper. The roasted gnocchi help thicken the broth just a bit, the beans add protein and body, and the kale softens into silky ribbons. It eats like a full meal in a bowl, especially with some crusty bread on the side.
Here is how it all comes together:
- Roast gnocchi, carrots, kale, and onions with olive oil until the veggies are tender and the sausage is browned
- Transfer the roasted tray contents to a stock pot
- Add chicken stock, cream, beans, garlic, thyme, salt, and pepper
- Simmer until the vegetables are fully tender and the flavors have melded
- Taste, adjust seasoning, and ladle into bowls while everything is still hot and creamy
You end up with a soup that has a little bit of everything in each spoonful: soft gnocchi, bites of sausage, creamy beans, tender carrots and celery, and pieces of kale that hold up without turning mushy. It feels like a cross between a creamy Tuscan soup and a gnocchi skillet, but in the easiest, most comforting way.
This one also loves leftovers. The broth thickens slightly as it sits, which makes it even more satisfying the next day. A splash of stock or water loosens it right back up when you reheat it.
Creamy Gnocchi Soup with Kale
Equipment
- 1 Stock pot
Ingredients
- 1 lbs chicken sausage
- 1 ½ cups carrots, diced
- 1 ½ cups celery, diced
- 1 bunch dino kale, stems removed, chopped
- 1 pkg cauliflower gnocchi can sub with your favorite gnocchi
- 1 tbsp olive oil
- 1 onion, diced
- 1½ cups heavy cream
- 3 cups chicken stock
- 1 ½ tsp kosher salt
- 1 ½ tsp pepper
- ½ tsp ground thyme
- 2 tsp minced garlic
- 14 ounces cannellini beans, drained and rinsed
Instructions
- Preheat oven to 400 degrees.
- Add the gnocchi, carrots, kale, and onions to a baking sheet.
- Drizzle over the olive oil and toss to coat.
- Break up the sausage on top of the veggies and gnocchi. Bake for 15-20 minutes until the sausage is cooked through.
- Add all of the ingredients to a stock pot including the roasted vegetables, gnocchi and sausage.
- Allow to simmer over medium heat for 20-30 minutes until the vegetables are tender.
- Enjoy!
