Sausage Kale and Gnocchi Soup is a super fast and flavor packed soup that will warm you up any time of year! Even the kids will love it! This recipe is from Two Peas and Their Pod’s new cookbook.
Getting kids to try new things – challenge. Getting toddlers to try new things – double challenge. But it is one that I have accepted heartily and this is one meal that will be making an appearance again and again thanks to Maria and Josh’s new cookbook! I don’t know how to better convey how delicious this soup is, than to tell you that my two year old has asked for multiple servings three nights in a row! So you know it is a HIT!
The blogging community is small, and tight knit. I’ve long admired Maria’s food vision, and creativity. Her and her husband, Josh, both contribute to the success of Two Peas and Their Pod, and they have dynamic recipes that combine Maria’s vegetarianism, with Josh’s meat loving ways. And their book is no different! It has everything!
I flipped through the book not being able to decide which recipe to make, whether it was the Brie Rosemary and Pear flatbreads, this Sausage Kale and Gnocchi soup, or basically any of the desserts (because that is always my first go-to).
When we came home from Hawaii last week, the weather turned immediately to fall, with leaves starting their transition to the new season, clouds coming in, and rain falling. It is Seattle after all. And then it was time for some soup. Emmett helped with the stirring, and insisted on this sausage kale and gnocchi soup for dinner the last three nights in a row! Clearly it is going to be part of our regular rotation.
You can find Maria and Josh’s book at all major retailers, and Amazon. It is a beautiful piece of work, that will be part of your kitchen repertoire for years to come! I, for one, can’t wait to cook from it again!
Sausage Kale and Gnocchi Soup
- 1 Pound Italian Sausage, removed from casing (I used mild Italian Chicken Sausage)
- 6 slices Bacon, chopped
- 1 medium Yellow Onion, chopped
- 3 cloves Garlic, minced
- 1/4 tsp Crushed Red Pepper Flakes
- 4 cups chopped, stemmed, Kale
- 7 cups Chicken Broth (I used low-sodium)
- 1 pound store-bought Potato Gnocchi
- 1 cup Heavy Cream
- Salt and Pepper
- Grated Parmesan, for serving (optional)
Place large skillet (I used my 6-quart Dutch Oven), over medium heat. Add sausage meat and cook, breaking it up with a spoon, until it is browned and no longer pink – about 5-7 minutes. Transfer to a plate lined with paper towels to drain.
In the Dutch oven, cook the bacon over medium heat, to render and crisp up, about 5 minutes. Add in the onion, and cook for 3 to 5 minutes, stirring occasionally. Stir in the garlic, red pepper flakes, and kale, cooking for about 2 minutes until the kale begins to wilt. Add the sauce and stir to combine. Pour the broth into the bot and bring to a low boil. Stir in the gnocchi, and cook until the gnocchi float to the top, 3 to 5 minutes.
Reduce the heat to low and stir in the cream. Season the soup with salt and pepper if needed. Simmer until the soup is warmed through, and serve immediately. Garnish with grated parmesan cheese if desired. (I served mine with naan bread for dipping!)
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