CALORIES: 650
PREP: 5 minutes
COOK: 20 minutes
Nut-Free
1 tbsp | oil |
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1 lb | Italian sausage, removed from its casings |
1 | yellow onion, diced |
2 | garlic cloves, minced |
1/4 tsp | red pepper flakes |
4 cups | chicken broth |
1 cup | cream |
1 lb | gnocchi |
4 cups | chopped green kale |
Salt and pepper to taste |
In a large soup pot, heat the oil over medium-high heat. Add the sausage and break it up using the side of a spoon. Cook, stirring occasionally, until it begins to brown, about 5 to 6 minutes. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Add the garlic and red pepper flakes. Cook until they are fragrant, about 30 seconds. Stir in the broth and cream. Bring the mixture to a simmer then reduce the heat to medium. Add the gnocchi and cook until it floats to the top of the pot, about 2 to 3 minutes. Stir in the kale and season the soup with salt and pepper to taste. Continue to cook until the kale is bright green and wilted, about 2 to 3 minutes.
Serve the soup immediately or store in the refrigerator for up to 3 days.
Per serving | |
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Calories (kcal) | 650 |
Total Fat (g) | 50 |
Saturated fat (g) | 24 |
Cholesterol (mg) | 120 |
Sodium (mg) | 850 |
Total Carbohydrate (g) | 32 |
Dietary Fiber (g) | 1 |
Total Sugars (g) | 6 |
Protein (g) | 21 |
Vitamin D (mg) | 2 |
Calcium (mg) | 121 |
Iron (mg) | 3 |
Potassium (mg) | 733 |
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