Spring Soup

When we had a brief interlude of cold(ish) weather and some rain recently, I was excited for the opportunity to make some soup.  I've made a version of this sausage & kale soup in the past and a pasta recipe that's similar (which you can read here and here) but this one was my husband's favorite by far.  He loved the swap of gnocchi for the usual potatoes and we both really liked the roasted red peppers.

I really recommend using the spicy (hot) Italian sausage because it gives the soup most of its flavor and spice.  With the half and half, potato gnocchi and broth, I didn't find the end result to be very spicy but well seasoned.  In fact, I added additional red pepper flakes and black pepper to up the spiciness, even with hot sausage.  I bought uncooked links of spicy chicken Italian sausage and squeezed the sausage out of the links.  I found the gnocchi with the dried pasta and used the DeLallo brand, which I liked.

Sausage & Kale Soup with Gnocchi (serves 4)

1 pound ground italian sausage (use the "hot" kind)
1 small yellow onion, diced
4 cups chicken broth
1 (12oz) jar roasted red peppers
1 bunch kale, roughly chopped
1 pound potato gnocchi
1/2 cup half and half
salt and pepper

Add italian sausage and diced onion to a large dutch oven and cook over medium high heat until the sausage is browned and crumbled.  While it's cooking, chop up the roasted red peppers.  Drain the grease.  Then add in the chicken broth and red pepper, bringing the mixture to a simmer over medium high heat.  Once it simmers, reduce heat and add kale and gnocchi and stir to combine.  Cook for 5 minutes or until the gnocchi are cooked through and tender (check the cooking time on the package of gnocchi).  Stir in the half and half.  Season with salt and pepper to taste.