Hearty and Healthy Fall Gnocchi Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Ingredients
  • 3 tbsp EVOO
  • 1 medium red onion, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1 cup butternut squash, chopped into 1" cubes
  • 4 spicy chicken Italian sausages, sliced into coins
  • 2 cloves of garlic, peeled and smashed
  • ⅔ cup frozen multicolored bell pepper strips, thawed
  • ½ cup dry white wine
  • 1 can tomato paste
  • 1 cups vegetable stock, low sodium
  • 1 can coconut milk
  • 1 small bunch of fresh thyme, tied together with twine
  • 2 bay leaves
  • 2 cups Tuscan kale, roughly chopped
  • 2 cups gnocchi
  • Salt and Pepper to taste
Instructions
  1. In a large pot over medium-high heat, sauté red onion, carrots, butternut squash, and chicken sausage coins for five minutes.
  2. Add garlic, bell peppers, and sauté for 3 more minutes.
  3. Pour in dry white wine and deglaze the pot by scraping the brown bits off of the bottom of the pot.
  4. Add tomato paste, vegetable stock, coconut milk, thyme, bay leaves, salt and pepper to taste. Let soup simmer on low for 40 minutes.
  5. Add Tuscan kale and gnocchi and let simmer for another 10 minutes.
  6. Remove bay leaves and thyme bunch and serve with toasted baguette, Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/hearty-healthy-fall-gnocchi-soup/