Kale Gnocchi Soup

I love the kale in this soup. It withstands some cooking and maintains its integrity. The sausage adds flavor but isn't essential if you replace it with extra spices. I often use a turkey sausage that is lower in salt and more on the natural side (often found in the freezer section). I make it easier for myself by using roasted peppers from a jar that are a breeze to dice. Whole wheat gnocchi holds the broth well, like soup dumplings. Sweet potato gnocchi is great as well. The first couple of times I made this soup, I added too much coconut milk and it tasted heavy, so don't be tempted to add the whole can. I suggest you double the recipe from the get-go. It's a fabulous soup that goes fast!
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1/2 lb light turkey sausage or hot or sweet Italian sausage, casing removed 1 medium chopped onion (about 2 cups) 4 minced garlic cloves or 1 1/2 tsp crushed garlic 1 12-oz DR. WT. jar of fire roasted red peppers in water (not oil), diced into 1-inch strips 1 tsp Tuscan Italian seasoning blend 4 cups organic chicken or vegetable stock 1 lb whole wheat or sweet potato gnocchi 2 cups fresh kale leaves, coarsely chopped or torn 1/2 cup light coconut milk 2 tbsp fresh chopped basil red pepper flakes, dash (optional)


1) In a large pot, cook sausage until brown, using a wooden spoon to break up into small pieces.
2) Meanwhile, chop the onion. Add onion to pot and cook for about two minutes, stirring often. Add garlic with a little olive oil. If you want a little kick to this soup, add some red pepper flakes here too. Cook for one minute; stir. Add diced roasted red peppers and Tuscan Italian seasoning blend. Add stock to pot. Bring soup to a boil, then reduce heat and simmer for 15-20 minutes.
3) Add gnocchi and kale to soup, cooking until gnocchi puff up and float. Pour in coconut milk and stir in fresh basil. Season to taste with salt and pepper and top each soup bowl with fresh Parmesan just prior to serving.


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