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Creamy One-Pot Sausage and Gnocchi Soup with Kale

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This creamy one-pot soup features pillowy gnocchi, savory Italian sausage, and tender kale in a velvety Parmesan broth. Ready in under 40 minutes, it’s a hearty and satisfying meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild or spicy Italian sausage, casings removed
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon dried thyme
  • Freshly ground black pepper, to taste
  • 4 cups low-sodium chicken broth
  • 1 (16-ounce) package potato gnocchi
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 3 cups chopped kale, stems removed
  • Salt, to taste
  • Fresh lemon juice, from half a lemon (optional)

Instructions

  1. Brown the sausage. Heat the olive oil in a Dutch oven or pot over medium-high heat. Add the sausage, breaking it up into small crumbles. Cook for 5 to 7 minutes, until deeply browned and cooked through. Use a slotted spoon to transfer the cooked sausage to a plate and set aside. Leave the rendered fat in the pot (if more than 2 tablespoons, spoon some out).
  2. Sauté the aromatics. Reduce the heat to medium. Add the diced onion and cook, stirring occasionally, for 4 to 5 minutes until softened and translucent. Scrape up any browned bits from the bottom. Add the minced garlic, red pepper flakes (if using), and dried thyme. Cook for 30 to 60 seconds until fragrant.
  3. Add the broth and gnocchi. Pour in the chicken broth and scrape up any remaining browned bits. Bring to a gentle boil. Add the gnocchi and stir to separate. Cook for 3 to 4 minutes, until the gnocchi float and are tender.
  4. Add the cream and cheese. Reduce the heat to low. Stir in the heavy cream and grated Parmesan. Stir continuously for 1 to 2 minutes until the cheese is melted and the broth is smooth and creamy. Do not let it boil.
  5. Add the kale and sausage. Add the chopped kale and cooked sausage. Stir to combine. Let simmer gently for 3 to 5 minutes, until the kale is wilted and tender. Taste and adjust seasoning with salt and pepper.
  6. Finish with lemon juice (optional). Squeeze the juice of half a lemon into the soup and stir.
  7. Serve immediately. Ladle into bowls and top with extra grated Parmesan and a crack of black pepper.

Notes

Use low-sodium broth to control salt. Grate your own Parmesan for smooth melting. Don’t let the soup boil after adding cream to prevent curdling. Gnocchi will continue to soften in the broth, so serve immediately. Leftovers keep for up to 4 days in the refrigerator; add a splash of broth when reheating. Freezing is not recommended.

Nutrition

Keywords: sausage gnocchi soup, creamy soup, one-pot meal, Italian sausage, kale soup, comfort food, weeknight dinner

Find it online: https://sparklechew.com/creamy-one-pot-sausage-and-gnocchi-soup-with-kale/