Gnocchi, Mushroom and Kale Soup
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.9 out of 5 stars
(8)
Ingredients
4 to 6 servings
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 2 tablespoons finely-chopped fresh rosemary
- 1/4 teaspoon crushed red pepper flakes
- 1 pound baby bella mushrooms, sliced
- 6 cups vegetable broth
- 1 bay leaf
- 1 (16-ounce) package uncooked gnocchi
- 4 cups (about 4 ounces) finely-chopped fresh kale (tough stems discarded)
- 1/3 cup heavy cream
- fine sea salt and freshly-ground black pepper
- freshly-grated Parmesan cheese, for topping (optional)
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Preparation
Chef’s notes
Make it gluten-free:
Just be sure to look for a certified gluten-free brand of gnocchi to make this soup GF.
Add a protein:
Italian sausage, chicken or bacon would all be delicious additions to this soup if you would like to add a protein.
Add extra veggies:
Feel free to clean out your crisper drawer and toss in any other soup-friendly veggies that you have on hand.
Add beans:
If you would like to add some extra protein, feel free to add in a can of rinsed and drained beans (such as white beans, chickpeas, or kidney beans) to the soup too.
Use homemade gnocchi:
If you feel like going the extra mile, make a batch of my favorite homemade ricotta gnocchi to add to the soup. It’s super-soft and SO delicious.
Use potatoes:
Don’t have gnocchi on hand? Feel free to sub in a pound of diced potatoes instead and simmer until tender.