Categories: Soup
Ingredients
- 1 pound ground hot* Italian sausage
- 1 small white onion, peeled and diced
- 4 cups good-quality chicken stock
- 1 (12-ounce) jar DeLallo roasted red peppers, drained and diced
- 1 bunch kale, roughly chopped (and stems removed, if desired)
- 1 pound DeLallo potato gnocchi
- 1/2 cup heavy cream
- salt and pepper
- optional toppings: freshly shaved or grated Parmesan cheese, crumbled bacon
Directions
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Add Italian sausage and diced onion to the large stockpot or Dutch oven. Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon. Drain out as much of the excess grease as possible.
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Then add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat). Once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine. Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender. Stir in the heavy cream. Season to taste with salt and pepper. (I used about 1 teaspoon salt, 1/2 teaspoon pepper.)
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Serve warm with desired toppings.