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
Step 1
Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add the onion, carrots, celery and sauté for 5 minutes, stirring occasionally. Add the garlic, rosemary, crushed red pepper flakes and sauté for 1 minute, stirring occasionally. Add the mushrooms and sauté for 5 additional minutes, stirring once per minute.
Step 2
Simmer. Add the vegetable broth, bay leaf, and stir to combine. Continue cooking the soup until it reaches a simmer. Then cover, reduce heat to medium-low to maintain the simmer, and cook for 5 minutes.
Step 3
Cook the gnocchi and kale. Stir in the gnocchi and kale until combined. Cook for 2-3 minutes, or until the gnocchi are completely tender.
Step 4
Season. Stir in the heavy cream until combined. Discard the bay leaf. Then taste and season the soup with salt and black pepper as needed. (Feel free to also add more cream if you’d like.)
Step 5
Serve. Serve warm, garnished with Parmesan cheese if you’d like.
Step 6
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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.
