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Creamy, cozy sausage and kale soup with tender gnocchi, garlic, Parmesan and Italian herbs.
10 min
Prep Time
25 min
Cook Time
35 min
Total Time
6
Serves
6
Servings
If using skillet gnocchi, pan-sear separately until golden and stir into the soup just before serving. Add extra broth when reheating if the soup thickens.
Brown the sausage in a large pot over medium-high heat, breaking it into bite-sized pieces. Once nicely browned, remove excess grease if necessary.
Add the onion and cook for about 4–5 minutes until softened. Add the garlic and Italian seasoning and cook another 30–60 seconds.
Pour in the chicken broth, scraping up all the browned bits from the bottom. Add sausage back in, and bring to a gentle simmer.
Add the gnocchi and cook until tender. If pan-searing skillet gnocchi, pan-sear separately until golden and add them toward the end.
Stir in the kale and simmer for another 2–3 minutes until wilted.
Turn the heat down and stir in the cream and Parmesan. Let everything gently warm through—do not aggressively boil once the cream is in.
Season with salt, pepper and red pepper flakes to taste. Serve with additional Parmesan.