This one pot gnocchi soup is perfect for cold fall and winter night. It’s full of leeks, butternut squash and kale and then I added gnocchi, which is just plain delicious. You can make this vegetarian by simply leaving out the Italian sausage.
You’ll need:
- Italian sausage (I used about a half pound)
- Butternut squash. I bought the bag of squash that is ready to use. It’s already cut into nice size cubes.
- Olive oil
- Onion
- Garlic
- Leeks
- 15 oz can diced tomatoes
- Vegetable Broth (one carton – 4 cups)
- Gnocchi (1 lb package)
- 1 t each of rosemary, sage, and thyme
- Salt and Pepper to taste
If you don’t have a dutch oven, I highly recommend getting one. It just has so many uses. In fact, it’s one of my Five Kitchen Tools I Can’t Live Without. I use it for soups, stews and so many other things. You can check out the dutch oven I have here. https://www.amazon.com/dp/B0039UU9U4?ref=ppx_yo2_dt_b_product_details&th=1
Heat 1 T olive oil in your dutch oven or whatever pot you are using and cook the sausage, breaking into small pieces. Next, drain and set the sausage aside. Now add another two tablespoons of olive oil and add one medium chopped onion and one bunch of leeks, cut into small pieces. Cook on medium heat until they start to soften (3 or 4 minutes). Add two cloves of fresh minced garlic, one teaspoon of rosemary, sage and thyme, salt and pepper to taste, and cook for a couple more minutes.
Next, turn the heat up to medium high and add the squash, one can of diced tomatoes (not drained), one carton (4 cups) vegetable broth, and the sausage. Bring it to a simmer and let it cook for about 10 minutes. After it has simmered, stir in the kale. Finally, add the gnocchi and cook until tender. It only takes 3-4 minutes to cook the gnocchi.
I served this with some good bread and grated parmesan on top. This is definitely going into my soup rotation!
One Pot Gnocchi Soup with Veggies
(1 votes, average: 4.00 out of 5)
Loading...Gnocchi soup with Italian sausage, kale, butternut squash and leeks.
Ingredients
- 3 T olive oil
- 1/2 lb Italian sausage
- 1 lb package gnocchi
- 1 can diced tomatoes
- 2 cloves garlic, minced
- 1 t rosemary
- 1 t thyme
- 1 t sage
- Salt and pepper
- 1 bunch leeks, thinly sliced
- 2 cups butternut squash, cubed
- 1 medium onion, chopped
- 1 carton vegetable broth (4 cups)
Instructions
Heat 1 T olive oil in dutch oven or large pot.
Brown Italian sausage in oil, chopping into small pieces as you cook.
Drain and set sausage aside.
Add 2 T olive oil and cook the leeks and onions on medium heat until they start to soften (3-4 minutes).
Add garlic, sage, rosemary, thyme, salt and pepper and cook for a couple more minutes.
Raise heat to medium high and add tomatoes, broth, squash, and sausage.
Once it is boiling, turn down to medium low and let simmer for about 10 minutes.
After that has simmered, add the kale and gnocchi and let simmer until the gnocchi is tender and the kale is wilted
Top with parmesan if desired.
No Comments