Creamy Chicken Gnocchi Soup
Creamy Chicken Gnocchi Soup
Ingredients
For the Soup
- 3 raw chicken sausage, links
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 teaspoon dried Italian herbs
- 3 cloves garlic, minced
- 1 teaspoon Calabrian chili paste
- 1/2 cup dry white wine
- 4 cups chicken stock
- 1 bay leaf
- 1 pound potato gnocchi, store-bought
- 4 cups kale, chopped, tough stems removed
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested and juiced
For Garnish (Optional)
- 1/4 teaspoon red pepper flakes
- 1 loaf crusty bread, for serving
Instructions
- 1
Score the casings of the chicken sausage links and remove the meat. Discard the casings.
⏱️ 3 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the removed chicken sausage meat and brown it, breaking it up into smaller pieces with a spoon as it cooks. Cook until no longer pink, about 5-7 minutes. Remove the browned sausage from the pot with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 3
Add the diced onion to the pot with the sausage drippings. Sauté over medium heat until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the dried Italian herbs, minced garlic, and Calabrian chili paste. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for 1-2 minutes until slightly reduced.
⏱️ 2 min
- 6
Pour in the chicken stock and return the cooked chicken sausage to the pot. Add the bay leaf. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 7
Once simmering, add the potato gnocchi and chopped kale to the pot. Cook until the gnocchi are tender and float to the surface, and the kale has wilted, about 3-5 minutes.
⏱️ 5 min
- 8
Stir in the heavy cream until well combined and heated through, about 2 minutes. Do not boil after adding cream.
⏱️ 2 min
- 9
Remove the bay leaf. Stir in the freshly grated Parmesan cheese and the lemon zest. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 3 min
- 10
Ladle the creamy chicken gnocchi soup into bowls. Optionally, garnish with a drizzle of olive oil, a squeeze of fresh lemon juice, a sprinkle of red pepper flakes, and additional grated Parmesan cheese. Serve hot with crusty bread for dipping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Gnocchi Soup
Ingredients
For the Soup
- 3 raw chicken sausage, links
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 teaspoon dried Italian herbs
- 3 cloves garlic, minced
- 1 teaspoon Calabrian chili paste
- 1/2 cup dry white wine
- 4 cups chicken stock
- 1 bay leaf
- 1 pound potato gnocchi, store-bought
- 4 cups kale, chopped, tough stems removed
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested and juiced
For Garnish (Optional)
- 1/4 teaspoon red pepper flakes
- 1 loaf crusty bread, for serving
Instructions
- 1
Score the casings of the chicken sausage links and remove the meat. Discard the casings.
⏱️ 3 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the removed chicken sausage meat and brown it, breaking it up into smaller pieces with a spoon as it cooks. Cook until no longer pink, about 5-7 minutes. Remove the browned sausage from the pot with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 3
Add the diced onion to the pot with the sausage drippings. Sauté over medium heat until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the dried Italian herbs, minced garlic, and Calabrian chili paste. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for 1-2 minutes until slightly reduced.
⏱️ 2 min - 6
Pour in the chicken stock and return the cooked chicken sausage to the pot. Add the bay leaf. Bring the mixture to a gentle simmer.
⏱️ 5 min - 7
Once simmering, add the potato gnocchi and chopped kale to the pot. Cook until the gnocchi are tender and float to the surface, and the kale has wilted, about 3-5 minutes.
⏱️ 5 min - 8
Stir in the heavy cream until well combined and heated through, about 2 minutes. Do not boil after adding cream.
⏱️ 2 min - 9
Remove the bay leaf. Stir in the freshly grated Parmesan cheese and the lemon zest. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 3 min - 10
Ladle the creamy chicken gnocchi soup into bowls. Optionally, garnish with a drizzle of olive oil, a squeeze of fresh lemon juice, a sprinkle of red pepper flakes, and additional grated Parmesan cheese. Serve hot with crusty bread for dipping.
⏱️ 3 min