So here’s another wonderful recipe to brighten your day. Especially if your day is gloomy, dark and stormy outside your window. This soup is one of the most perfect soups to make on those cold, rainy days. I would even take a wager that this soup will replace the good ‘ol tomato soup as the standard rainy day soup. Pair it with a good crusty, Italian loaf of bread and your evening is set. So keep this recipe handy because Winter is Coming! Excuse the GOT insert…
This is a potato gnocchi soup made with kale, roasted red peppers and whatever meat you want to add. So far, I’ve made the soup two different ways with Italian sausage and with chicken. Your choice of meat really depends on the level of heat you want from the soup. Hot Italian sausage will obviously add a lot of heat and chicken doesn’t add heat. Both versions were exceptionally delectable and the kids could’t get enough of either. It should probably be named No Chance of Leftovers soup because it is just that good.
For those that don’t know what gnocchi is, it is basically a dough-type dumpling that you can boil up like pasta. It actually cooks a lot quicker than pasta noodles do. There are different dough’s that can be used for gnocchi, but I like potato gnocchi. You can find a package of potato gnocchi in any grocery store in the pasta isle with the other noodles and it is comparably priced if not cheaper than a good brand of spaghetti.
Now, kale is a very hearty vegetable with a lot of health benefits. We all need some form of leafy green in our diets and kale a super healthy green-leaf vegetable. They are packed with folic acid, dietary fiber and many other important vitamins and minerals to keep us going. You just cant get that kind of goodness in a head of plain ‘ol ice-burg lettuce. It’s a hearty leaf too, it won’t wilt down completely like spinach does and won’t lose it’s texture.
9-Ingredient Gnocchi Soup
1 lb. hot Italian sausage or meat of choice
1 lb. package of potato gnocchi
1 sm. yellow onion, chopped
2 cloves of garlic, minced
1 bunch of Kale
1 12 oz. jar of roasted red peppers, cut into large pieces
4 c (32 oz.) chicken stock (I keep another 1 c. of stock handy for more awesome liquid)
½ c cream
Salt ‘n Pepper for taste
Crumble to the meat in to a large skillet and place over medium heat on the stove. Begin to brown the meat and then add the onion and garlic, saute until the onion and garlic are tender, occasionally stirring. Once the meat is browned, drain off as much of the grease as possible before adding other ingredients.
Add the roasted red pepper and the chicken stock to the meat. Bring to a simmer and cook for 5 minutes then lower the heat to med-lo. Add the kale and continue cooking to allow the kale to become tender. After a few minutes, add the gnocchi. Cook for about 5 minutes until soft and tender. Then add the cream with the salt and pepper to taste. Cook another 5 minutes to get all the flavors mixed.
Top this fantastic soup with shaved Parmesan cheese (not the fake, grated stuff please) and serve hot with an Italian loaf.