The delicious spice of Italian sausage and delightful texture of little Italian dumplings called gnocchi, combined in a creamy broth, make this hearty soup perfect for a cold day. It is yummy!
2 tablespoons Organic Extra Virgin Olive Oil
1 small organic onion, diced (about 1 cup)
1 (15-ounce) package organic Italian sausage (mild or hot), thawed (I use Mulay's Italian Sausage)
2 cloves organic garlic, minced
6 cups organic chicken broth
Seasonings:
3 tsps. organic Italian Seasoning
1 tsp. organic ground celery seed
3/4 tsp. Real Salt
3/4 tsp. black pepper
1 bunch organic kale, washed, stems removed, leaves cut or torn into small pieces
3 cups whole milk, or unsweetened dairy alternative
3 tsps. organic Dijon mustard
1 1/2 tablespoons organic apple cider vinegar
1 (12-16 ounce) package gnocchi
4 tablespoons parmesan cheese shreds for garnish
Instructions:
1. Heat the olive oil in a large (8-11 quart) stockpot over medium-high heat. Once hot, add the onion and saute for 3-5 minutes, stirring every minute or so until translucent. Add the sausage, break apart, and cook until it is browned, 6-7 minutes.
2. Stir in the garlic. Saute for another 2 minutes until fragrant. Add the chicken broth and seasonings, increase the heat, and bring to a boil, scraping any brown bits from the bottom of the pan while stirring. Once the soup is boiling, reduce the heat to a simmer and cook for 5 minutes.
3. Add the kale leaves and continue to simmer for approximately 5 minutes.
4. Stir in the milk, mustard, vinegar, and gnocchi to the soup and simmer for about 3-4 minutes or until the gnocchi is cooked. Season with salt and pepper to taste. Garnish with Parmesan cheese shreds just before serving.
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