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Creamy gnocchi sausage soup

Ingredients

• 1lb Italian sausage (spicy or mild), casings removed
• 12oz gnocchi
• 2 medium carrots, diced
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth (sub stock)
• 1 15oz can diced or crushed tomatoes
• 1 1/2 tbsp tomato paste
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 pinch red pepper flakes
• 2 cups shredded kale (sub spinach)
• 2/3 cup dairy of choice (heavy cream for creamiest results, whole milk or coconut milk for a lighter soup)
• Grated Parmesan for serving
• Optional
  • Parmesan rind
  • 1 12oz can of cannellini beans, drained and rinsed

Directions

1. Bring a large pot with a drizzle of olive oil over medium heat. Add the sausage and cook breaking apart with a wooden spoon until browned and cooked through.
2. Add onion, garlic and carrots and sauté until onion is translucent and vegetables are tender, about 4-5 minutes. Stir in the oregano, red pepper flakes, salt and pepper and tomato paste. Continue stirring to allow the tomato paste to deepen in color.
3. Pour in the tomatoes and broth. Drop in the Parmesan rind at this point, if using. Bring soup to a boil then reduce to simmer, uncovered, for 10-15 minutes. Stir in the gnocchi (and beans, if using) and let simmer for 3-4 minutes until gnocchi is al dente. Reduce heat to low, add the milk and kale and stir until wilted. Remove the parmesan rind. Soup will continue to thicken as it cools.
4. Serve in bowls topped with Parmesan and red pepper flakes!

Reference

• https://www.instagram.com/reel/DP1UPVFDllI/?igsh=NW56dTJ5NGx6MHh2