Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Gluten and Dairy Free Creamy Gnocchi Soup with Kale
This hearty and comforting soup comes together easily with roasted vegetables and gnocchi.
Print
Pin
Course:
Main Course
Prep Time:
5
minutes
minutes
Cook Time:
30
minutes
minutes
Servings:
4
Equipment
1 Baking Sheet
1 Stock Pot
Ingredients
1
lbs
chicken sausage
1 1/2
cups
carrots, diced
1 1/2
cups
celery, diced
1
bunch
dino kale, stems removed, chopped
1
pkg
cauliflower gnocchi
can sub with your favorite
1
tbsp
olive oil
1
onion, diced
11/2
cups
Dairy Free heavy cream
3
cups
chicken stock
1 1/2
tsp
kosher salt
1/2
tsp
pepper
1/2
tsp
ground thyme
2
tsp
minced garlic
14
oz
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!
Tried this recipe?
Mention
@TheSaltyCooker
or tag
#thesaltycooker
!