Ingredients

The following ingredients have 4 Servings
  • 2 links fresh chicken sausage (sliced)
  • 3 cups chopped kale (packed)
  • 6 to 7 cups low sodium chicken broth
  • 1 16 oz pkg potato gnocchi
  • 1 small onion (diced)
  • 1/2 cup carrots (chopped)
  • 1/4 cup fresh Italian parsley (chopped)
  • 1 teaspoon fresh thyme leaves
  • 3 garlic cloves (minced)
  • 1/2 cup half-and-half
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese for serving

Instruction

  • Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the chicken sausage and brown on both sides for about two minutes.
  • Add the onion and cook for two to three minutes or until lightly browned.
  • Turn the heat down to medium and add the garlic, carrots and thyme. Cook for two minutes, stirring frequently so the garlic doesn't burn.
  • Add the kale and 1/4 cup of water. Cover and cook for one minute. Uncover, stir and cook for two more minutes or until the kale is wilted down.
  • Add the broth and bring the soup to a simmer. Cover and cook for ten to fifteen minutes to allow the flavors to combine.
  • Add the gnocchi and cook for four to six minutes or until it's tender. Be sure the soup stays at a simmer while the gnocchi is cooking - and stir often!
  • Turn the heat down to low and add the parsley and half-and-half. Stir to combine and heat through for about 60 seconds. Do not boil.
  • Taste and adjust the salt and pepper to your liking.
  • Serve with additional parsley and Parmesan cheese sprinkled on top.