Name: Gnocchi Sausage Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
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)

Ingredients

Scale

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)

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Instructions

Heat a Dutch oven or large pot over medium heat and add the olive oil.
Once hot, add the diced onion, celery, carrots, and salt. Sauté until the onions are golden, about 6-8 minutes.
Add in the sausage, breaking it down into smaller pieces with a spatula. Stir in the garlic, red pepper flakes, rosemary, and thyme, and cook until browned for a few minutes.
Stir in the gnocchi, water, and bouillon, along with the drained beans. Bring to a boil over high heat, then reduce to a gentle simmer.
Let the soup simmer for at least 10 minutes to marry the flavors.
Stir in the sherry cooking wine, chopped kale, and ¼ cup of half and half. Adjust with the remaining ¼ cup as necessary. Simmer for another 2-3 minutes to wilt the kale.
Finally, season with freshly ground black pepper and serve with freshly grated Parmesan, if desired.

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Notes

For a vegetarian version, replace the sausage with plant-based sausage alternatives.
Adjust the spice level by modifying the amount of red pepper flakes used.
This soup can be stored in the refrigerator for up to 3 days.

Author: jeremy
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 2g
Sodium: 800mg
Fat: 17g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 16g
Cholesterol: 30mg