When the weather gets cooler, I love to warm up with a bowl of this Hearty and Healthy Fall Gnocchi Soup. I use chicken sausage instead of red meat sausage, and coconut milk instead of heavy cream to give this soup a healthy twist. Serve with toasted baguette and enjoy by the fireplace!
Hearty and Healthy Fall Gnocchi Soup
Prep time
Cook time
Total time
Author: Chef Eli
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
- In a large pot over medium-high heat, sauté red onion, carrots, butternut squash, and chicken sausage coins for five minutes.
- Add garlic, bell peppers, and sauté for 3 more minutes.
- Pour in dry white wine and deglaze the pot by scraping the brown bits off of the bottom of the pot.
- Add tomato paste, vegetable stock, coconut milk, thyme, bay leaves, salt and pepper to taste. Let soup simmer on low for 40 minutes.
- Add Tuscan kale and gnocchi and let simmer for another 10 minutes.
- Remove bay leaves and thyme bunch and serve with toasted baguette, Enjoy!
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I love gnocchi, and I love soup, so this recipe looks absolutely perfect for me! I bet I could sub the sausage for chickpeas to make it vegetarian 🙂