Gnocchi Sausage Soup
Packed with protein from beans and plant-based sausage, this creamy and rich Gnocchi Soup comes together in just over 30 minutes. It's vegetarian as-is, and can easily be modified to be vegan.
Servings: 5 servings
Calories: 490kcal
Equipment
- 6-quart Dutch oven
Ingredients
- 2 tablespoons olive oil
- 1 small sweet yellow onion diced
- 2 ribs celery diced
- 2 large whole carrots diced
- ½ teaspoon kosher salt adjust to taste
- 7 ounces Italian sausage such as Impossible brand
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes optional, makes it spicy
- ½ teaspoon dry rosemary
- ½ teaspoon dry thyme
- 1 pound potato gnocchi such as DeLallo brand
- 4 ½ cups water or broth (omit vegetable base)
- 1 tablespoon No Chicken Base Better than Bouillon
- 15 ounce can great northern beans drained and rinsed
- 1 tablespoon sherry cooking wine or a splash of white wine
- 2 ounces chopped kale or two large handfuls
- ¼ to ½ cup half and half or heavy cream (reduce to ¼ cup)
- Freshly ground black pepper to taste
- Vegetarian Parmesan for serving (optional)
Instructions
- Heat a Dutch oven or large pot over medium heat. Add the olive oil. Once hot, add the diced onion, celery, carrots, and salt. Saute until the onions are golden, about 6-8 minutes.
- Add in the sausage, using a spatula to break it down into smaller pieces. Add the garlic, red pepper flakes, rosemary, and thyme. Cook until browned, just a few minutes.
- Stir in the gnocchi, water and bouillon, and drained beans. Bring to a boil over high heat, then reduce to a gentle simmer.
- Simmer for at least 10 minutes to marry the flavors. Stir in the sherry cooking wine, two large handfuls of chopped kale, and ¼ cup of half and half. Taste and add the remaining ¼ cup, as needed. Simmer for another 2-3 minutes to wilt the kale. Add freshly ground black pepper and freshly grated Parmesan, to taste. Enjoy!
Video
Notes
- Dairy-free option: Silk makes a heavy whipping cream that works well in place of dairy heavy cream.
- Reheating: The gnocchi will soak up broth as it cools, so you may need to add an extra splash of broth for a thinner soup.
- If you don't like kale, spinach is a great swap. Add it at the end and it will wilt very quickly.
Nutrition
Serving: 1serving | Calories: 490kcal | Carbohydrates: 60g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 34mg | Sodium: 847mg | Potassium: 643mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4937IU | Vitamin C: 8mg | Calcium: 125mg | Iron: 5mg
