Yield: Serves 4–6 | Prep Time: 15 minutes | Cook Time: 30 minutes
The use of turkey sausage instead of pork sausage makes this soup leaner, while the addition of kale makes this a high-fiber food. If you’ve never had gnocchi before, it’s a soft, doughy dumpling that acts as a potato pillow, complementing the surrounding ingredients, like the turkey sausage.
INGREDIENTS
1 pound Italian turkey sausage
1 onion, diced
4 garlic cloves, minced
4 cups chicken broth
1 jarred roasted red bell pepper, drained and diced
1 pound packaged potato gnocchi
3 cups baby kale, chopped
1 cup heavy cream
1/8 teaspoon ground nutmeg
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Grated Parmesan cheese, for serving
DIRECTIONS
1. In a large pot, cook the turkey sausage and the onion over medium-high heat until the sausage is browned, about 6 minutes. Add the garlic and cook for 1 minute. Drain the excess grease from the pan.
2. Add the broth and the roasted red pepper. Bring to a simmer.
3. Reduce the heat to medium-low and add the gnocchi. Cook for 10 minutes.
4. Stir in the kale, cream, nutmeg, salt, and black pepper. Bring to a simmer and cook until the kale starts to wilt and the soup is heated through.
5. Ladle into bowls and serve topped with Parmesan.