This gnocchi soup with sausage and kale is cozy and comforting! A simple and delicious warming winter soup that the whole family will love.
I recently made a chicken gnocchi soup and a lot of people really liked it. I was inspired to make another one, this time with sausage and kale. I used spicy Italian sausages (I bought Johnsonville brand), but you can use mild ones if you prefer. Or even use a different kind of sausage... whatever you have on hand or prefer will be just fine.
I'm on a bit of a sausage cooking kick lately. I recently made this Tuscan sausage pasta and it's one of the best things I've made in a while if I do say so myself haha.
This creamy gnocchi soup is ready in a bit over half an hour, so it's good for weeknight dinners. It also makes tasty leftovers.
There's just something about pillowy gnocchi that gets me every time. It cooks right in the soup so it thickens the broth up. I just buy the kind that's sold in the pasta aisle.
I kept the ingredients fairly minimal in this soup. There's plenty of sausage, and the gnocchi makes it filling. Garlic, onion, and Dijon mustard add a lot of flavor.
Kale adds some nice color, texture, and a bit of freshness. You could also use spinach or chard if you prefer.
Pro tip: If you want to use half-and-half or even milk instead of the cream, that's fine.
Will you give this sausage and kale gnocchi soup a try? Let me know in the comments below.
Sausage, Kale, and Gnocchi Soup
- 17.6 ounces Italian sausages (I used hot ones) cut up/crumbled
- 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 bunch kale torn into bite-size pieces, stems removed
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- 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.
- I used a 5-pack of Johnsonville hot Italian sausages weighing 17.6 ounces. Anything around that mark works. You can also use ground sausage if that's easier for you.
- Serves 4-6.