Sausage, Kale, and Gnocchi Soup
User Reviews
5
Sausage, Kale, and Gnocchi Soup
Description
Sausage, Kale, and Gnocchi Soup features Italian sausage cooked with onion and garlic to build a savory base. Dijon mustard and Italian seasoning add mild tang and herbaceous notes. Potato gnocchi soak up the broth and release starch to thicken the soup over simmering, while kale contributes a bright green, slightly bitter contrast. The addition of heavy cream provides a smooth, creamy texture that complements the spicy sausage and hearty gnocchi. This soup is cooked on the stovetop in a single pot, making it practical for weeknight cooking, and it serves several people comfortably.
The flavor is a blend of spicy sausage, gentle mustard, aromatic Italian herbs, and garlic, balanced with creamy richness and fresh kale. The gnocchi bring a soft, pillowy mouthfeel that contrasts with the chewy greens and firm sausage crumbles, creating a satisfying variety in each spoonful.
This soup goes well as a standalone meal due to its combination of protein, starch, and vegetables. It can be served with crusty bread for dipping or alongside a simple salad. The hearty nature makes it suitable for lunch or dinner during chillier weather.
For best results, use hot Italian sausage to provide sufficient fat and spice. The sausage releases fat during cooking, eliminating the need for added oils unless using lean sausage. The soup serves 4 to 6 people. Adjust salt and pepper to taste at the end to balance the flavors.
Ingredients
- 17.6 ounces Italian sausage cut up/crumbled, used hot ones
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 dash Italian seasoning
- 4 cups chicken broth
- 1 pound potato gnocchi
- 1 small kale torn into bite-size pieces, stems removed, bunch
- 1 cup heavy cream aka whipping cream
- salt to taste
- black pepper to taste
Instructions
- Take the sausages out of their casings (or just cut them up) and add them to a soup pot. Sauté them over medium-high heat for 5 minutes, stirring occasionally, until the sausage is browned on all sides. I didn't add oil since the sausages release fat, but feel free to add oil if the sausage is particularly lean.
- Add the onion to the pot and continue to cook for another 4-5 minutes.
- Stir in the garlic, Dijon mustard, and Italian seasoning, and cook for 30 seconds.
- Add the chicken broth and gnocchi to the pot. Increase the heat to high and bring the soup to a boil. Reduce heat so it's simmering and cook for 5 minutes.
- Add the kale and cream and let the soup simmer for another 10 minutes or so (you may need to increase then reduce the heat again). The gnocchi will release some starch so the broth thickens up more the longer it cooks.
- Season with salt & pepper if needed.
Notes
- Use hot Italian sausage to add spice and richness, or substitute with ground sausage if preferred.
- The soup serves 4 to 6 people, making it good for family meals or leftovers.
- Adjust seasoning with salt and pepper after cooking to taste as ingredients can vary in saltiness.
User Reviews
Overall Rating
5
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