Serves 1
Directions
- 1Add a drizzle of olive oil to a large pot over medium heat.
- 2Add the Italian sausage and cook, breaking it apart with a wooden spoon until browned and cooked through.
- 3Add diced onion, minced garlic, and diced carrots to the pot and sauté until the onion is translucent and vegetables are tender (about 4-5 minutes).
- 4Stir in oregano, red pepper flakes, salt, pepper, and tomato paste, continuing to stir to allow the tomato paste to deepen in color.
- 5Pour in the diced tomatoes and chicken broth.
- 6Add the Parmesan rind, if using.
- 7Bring the soup to a boil, then reduce to a simmer, uncovered, for 10-15 minutes.
- 8Stir in the gnocchi and let simmer for 3-4 minutes until the gnocchi is al dente.
- 9Reduce heat to low, add the dairy of choice and kale, and stir until the kale is wilted.
- 10Remove the Parmesan rind.
- 11Serve in bowls topped with grated Parmesan and red pepper flakes.
Ingredients
- 1 lb Italian sausage (spicy or mild), casings removed
- 12 oz gnocchi
- 2 medium carrots, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth (sub stock)
- 1 can (15 oz) diced or crushed tomatoes
- 1.5 tbsp tomato paste
- 1 tsp oregano
- 0.5 tsp salt
- 0.25 tsp pepper
- 1 pinch red pepper flakes
- 2 cups shredded kale (sub spinach)
- 0.66 cup dairy of choice (heavy cream for creamiest results, whole milk or coconut milk for a lighter soup)
- 1 Parmesan rind
- grated parmesan
- red pepper flakes
- olive oil
Equipment
large potwooden spoonbowlladle
Tips
- Leftovers taste even better.
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