Creamy Sausage, Kale, and Gnocchi Soup

Creamy Sausage, Kale, and Gnocchi Soup Served with a Simple Salad

Coconut Free

Sugar Free

Egg Free

Nut Free

Legume Free

Peanut free

Creamy Sausage, Kale, and Gnocchi Soup Served with a Simple Salad

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Description

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 good4u weeknight meal. It is quick and simple to make and a meal the whole family will love!

Serves

Total Time

35 minutes

Ingredients

For the soup

2 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil

1 small organic onion, diced (about 1 cup)

1 (15-ounce) package Mulay’s Italian sausage, (mild or hot), thawed

2 cloves organic garlic, minced

4 cups organic chicken broth

2 teaspoons Natural Grocers Brand Bulk Organic Italian Seasoning

3⁄4 teaspoon Natural Grocers Brand Bulk Organic Ground Celery Seed

1⁄2 teaspoon each Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper

1 bunch organic kale, washed, stems removed, leaves torn into two-inch pieces

2 cups organic whole milk, or unsweetened dairy alternative

2 teaspoons Natural Grocers Brand Organic Dijon Mustard

1 tablespoon Natural Grocers Brand Raw Organic Apple Cider Vinegar

1 (12-16-ounce) package gnocchi

4 tablespoons Natural Grocers Brand Organic Parmesan Cheese Shreds, for garnish

For the salad

1 organic garlic clove, minced

1⁄3 cup Natural Grocers Brand Organic Extra Virgin Olive Oil

2 tablespoons organic red wine vinegar

2 teaspoons Natural Grocers Brand Organic Dijon Mustard

3 tablespoons Natural Grocers Brand Organic Parmesan Cheese Shreds

2 organic hearts of romaine lettuce, washed, chopped, and spun dry

Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste

Directions

Heat the olive oil in a large (8-11 quart) stockpot over medium-high heat. Once hot, add the onion and sauté 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.
Stir in the garlic. Sauté 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.
Add the kale leaves and stir in the milk, mustard, and vinegar. Continue to simmer for approximately 5 minutes (if the milk is not at room temperature it may be necessary to increase the heat to maintain a simmer).
While the soup simmers, make the salad: In a small bowl, whisk together the garlic, olive oil, vinegar, mustard, and cheese. Season with salt and pepper to taste. Toss the lettuce and dressing together in a large salad bowl until the lettuce is coated with the vinaigrette.
Add the gnocchi to the soup and let cook for another 5 minutes. Season with salt and pepper to taste and divide the soup among six bowls, garnish with Parmesan cheese, and serve alongside the salad.

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