Gnocchi and kale soup

This is soup is inspired by Olive Garden’s Zuppa Toscana without the meat! When we made this soup when we attempted to do “Meatless Mondays”. I have to confess this soup has a kick to it but it’s perfect to keep you cozy during fall or chilly winter evenings! It’s a simple recipe that will leave you craving for seconds.

Ingredients:
1 tablespoon olive oil
3 garlic cloves, minced
1 white onion, peeled and diced
3 medium carrots, peeled and diced
4 Celery stalks, thinly sliced and diced
1 teaspoon of finely chopped rosemary
1 teaspoon fresh thyme, minced
1 teaspoon red chili flakes
8 oz sliced white mushrooms
8 cups vegetable broth
16 oz gnocchi
3 cups kale, chopped
1/4 cup heavy cream
1 teaspoon black pepper
1 teaspoon salt

Directions:

1. Heat olive oil in a large stew pot, I used my Dutch oven, over medium heat. Stir in the diced onions, carrots, and celery. Stir frequently and cook until soft, this takes about 5 minutes.

2. Add garlic, rosemary, and red chili; stir for 3-5 minutes or until fragrant.

3. Add mushrooms and suttee for about 3 minutes.

4. Pour vegetable broth and let it simmer.

5. Slowly add gnocchi and let it cook for 5 minutes.

6. Add kale, salt, and black pepper, and stir well. Let the soup simmer for 5 minutes.

7. Add heavy cream. If you want a creamier soup add a full cup of heavy cream.

8. Stir for 5 -10 minutes, this will allow the soup and all the flavors to come together. The soup is ready to serve when the gnocchi is soft.

Let me know if you tried it in the comments box!