ONE POT
If you’re a fan of the O.G. (yes, I’m talking about the Olive Garden) then you know how awesome this soup is. I’m not ashamed of it; Olive Garden was fine dining for my family when I was growing up, and this soup with bread sticks was a childhood favorite. It’s creamy, meaty, studded with fluffy gnocchi, and is practically health food with the addition of kale.
Prep Time:
10 minutes
Cook Time:
30 minutes
Serves:
4 to 6
2 tablespoons olive oil
1 pound ground venison
1 medium onion, finely diced
2 garlic cloves, minced
1 teaspoon whole-grain mustard
1 teaspoon Italian seasoning
4 cups chicken broth
1 pound frozen or fresh potato gnocchi
1 small bunch kale or 1 pound spinach, trimmed and cut into bite-size pieces
1 cup heavy cream
Kosher salt
Freshly ground black pepper
Shaved Parmesan cheese, for garnish
1.
Heat the olive oil in a large soup pot over medium-high heat, then add the ground venison. Cook, stirring with a wooden spoon to break the meat into small pieces, until the meat is no longer pink, about 5 minutes. Add the onion and cook until translucent, 4 to 5 minutes. Stir in the garlic, mustard, and Italian seasoning; cook for 1 minute.
2.
Stir in the broth and gnocchi. Increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 5 minutes.
3.
Add the kale and cream and continue to simmer for about 10 minutes, until the gnocchi are cooked through. The gnocchi will release starch while they cook, thickening the broth; cook to your desired thickness. Season with salt and pepper to taste.
4.
Garnish with the Parmesan and serve immediately.