Five-ingredient sausage, gnocchi & kale soup
A modest amount of Italian turkey sausage goes a long way in this soup, flavouring the whole pot with meaty, well seasoned savoury goodness. We recommend fire-roasted tomatoes for their deep, slightly smoky flavour. If you can’t find them, you can use regular diced tomatoes and add a quarter to a half teaspoon of smoked paprika.
Raw fresh turkey sausage
8 oz, Italian variety, sweet or spicy
No-salt-added chicken stock
No salt added diced tomatoes
14½ oz, fire-roasted variety
8 cup(s), chopped
3 cup(s), or other type of gnocchi (Points will be affected)
- Coat a Dutch oven with cooking spray and heat over medium-high. Add the sausage to the pan; cook until browned, 4 to 5 minutes, stirring frequently to crumble. Stir in the chicken stock, salt, black pepper, and tomatoes; bring to a boil. Stir in the kale; return to a boil, reduce the heat to medium, and cook for 3 minutes. Stir in the gnocchi; return to a boil and cook until the gnocchi floats, 3 to 5 minutes.
- Serving size: 1 ½ cups