Description
This comforting chicken sausage and gnocchi soup is perfect for a cozy dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound chicken sausages, casings removed
- 1 large onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced
- 1 tablespoon garlic, minced
- 2 cups unsweetened almond milk (or another dairy free milk of choice)
- 1 tablespoon arrowroot starch (or tapioca starch, rice flour, or gluten-free all purpose flour)
- 4 cups chicken stock
- 1 pound gluten free potato gnocchi
- 3 cups kale, chopped into bite-sized pieces
- Salt & freshly ground black pepper to season
- Fresh herbs like parsley or thyme to serve (optional)
Instructions
- Warm a large pot over a medium-high heat with olive oil. Add the sausage and cook. Use a wooden spoon to break up the sausage into smaller pieces. Cook until lightly browned.
- Add the chopped onion, celery, carrot, and garlic and cook about 7 minutes to soften the veggies. Make sure to stir everything around to prevent the garlic and onion from overcooking.
- While the veggies are softening: Whisk together the almond (or non-dairy) milk with the starch or flour so that no lumps remain. Add the starchy milk and chicken stock and turn the temperature up high. Bring the soup to a boil, then add the gnocchi.
- Reduce the temperature to medium-low to achieve a gentle simmer and let cook for 6-8 minutes.
- Add the kale and cook for another 3-5 minutes to soften the kale. Taste and season with salt as needed and sprinkle some freshly grated black pepper over the top for good measure. Top with fresh herbs if desired and enjoy.
Notes
- This soup is easily adaptable; feel free to add other vegetables or spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg