Tuscan Kale and Gnocchi Soup
Delicious soup with Tuscan or flat leaf kale, gnocchi and a flavorful broth.
Servings: 3 servings
Ingredients
- 1 small onion - red white or yellow - minced
- 1 tablespoon garlic - minced
- 4 ounces sliced mushrooms of choice white, baby bella/cremini, portabella, etc. - optional
- 2 tablespoons olive oil
- 1 bunch Tuscan or flat leave kale - chopped into bite size pieces
- 32 ounces bone broth chicken stock or vegetable stock
- 1/2 cup milk of choice
- 12 ounces gnocchi potato, cauliflower or kale
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup parmesan cheese
- 1 cup cooked shredded chicken optional
Instructions
- In a medium pot, over medium high heat, add onion, garlic, mushrooms and olive oil to the pan and sauté until onions and garlic start to soften.
- Add the kale, broth or stock, milk, gnocchi, salt and black pepper to the pot and bring mixture to a simmer.
- Simmer until the gnocchi is cooked through, then remove from heat and add in the parmesan cheese and chicken and stir. Adjust salt to taste.
- Serve with more parmesan cheese on top.