Ingredients:

  • 1 tbsp Olive Oil (Extra Virgin)
  • 1 lb Italian Sausage (Hot or Mild, removed from casing)
  • 1 large Yellow Onion, diced finely
  • 3 cloves Garlic, minced
  • 1/2 cup Celery, finely chopped
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes (optional)
  • 4 cups Chicken Stock (Low Sodium)
  • 1 (14.5 oz) Can Diced Tomatoes (undrained)
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1/2 cup Heavy Cream
  • 6 oz Shelf-Stable Potato Gnocchi (packaged)
  • 4 oz Fresh Kale, ribs removed, roughly chopped
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 1 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat the olive oil in the Dutch oven over medium-high heat. Add the sausage meat and break it up with a spoon. Cook until thoroughly browned (about 6–8 minutes). Drain off and discard all but about 1 tablespoon of the excess rendered fat.
  2. Reduce the heat to medium. Add the diced onion and celery to the pot. Sauté gently until softened and translucent (about 5 minutes). Stir in the minced garlic, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Pour in the chicken stock and the can of diced tomatoes (including the liquid). Bring the mixture to a low boil, then reduce the heat to maintain a steady, gentle simmer. Stir in the salt and pepper. Cover partially and let the soup base simmer for 10 minutes to allow the flavours to deepen.
  4. Raise the heat slightly to return the soup to a low boil. Add the packaged gnocchi. Cook according to the package directions, usually 2–3 minutes, until the gnocchi float to the surface. Note: Do not overcook the gnocchi.
  5. Reduce the heat to low. Stir in the heavy cream and the chopped kale (or spinach). Stir continuously until the kale wilts down (about 2 minutes). Do not bring the soup back to a boil once the cream is added. Remove from the heat. Stir in the 1/4 cup of grated Parmesan cheese. Taste and adjust seasoning. Ladle into bowls, garnish with fresh parsley and extra Parmesan.