3veggie sausage pattiessee notes for substitutions
½teaspoonthymefresh
32ounceschicken stockor vegetable stock
16ouncesgnocchi
1 ½cupswhipping creamheavy
1cupkale
salt, pepper, and cayenne to taste
Instructions
Cook the shallot, celery, carrot, garlic, and thyme in a little olive oil seasoned lightly with salt, pepper and cayenne.
Add in the veggie sausage.
Once the vegetables are soft, add the broth and bring to a boil.
Then, add the gnocchi and cook for 2-3 minutes.
Reduce the heat to a simmer and stir in the kale and cream.
Taste and add more salt, pepper, and cayenne.
Notes
Veggie sausage does not have to be cooked ahead of time, so it can be added as it's listed in the recipe card below. If you use a meat sausage or bacon instead, cook this first in the same pot as you plan to make the soup.
You can omit the olive oil and use the fat from the sausage to cook the vegetables in. Add the meat back in at the same time you add the broth.
I love Tuscan kale for this recipe. It's quite hardy, so I will remove the center stem and any larger veins that don't look enjoyable to chew. But I love how this kale keeps its texture against the rest of the elements of this soup.
That being said, you can substitute other varieties of kale or spinach instead.
If you want to make this vegan or non-dairy you can substitute the cream or a non-dairy cream or even coconut milk.