I am loving soup these days.
I have been so crazy busy these days that even though I love to cook, I don’t always have time! I love to make a big pot of soup on the weekend and then take bowls of it for lunch at work or warm it up for dinner. Then all I have to do is heat it up when I get home from work and its done. Not to mention that my soup is always packed full of veggies and protein so its not only healthy, its also great for helping me meet my goal to loose a few pounds of fat before our trip to Vegas in 6 weeks! And I need all the help I can get lol. Its especially great when eating this soup sure doesn’t feel like your trying to be easy on the calories in any way. Just another example of comfort food that’s healthy at the same time.
I have seen quite a few gnocchi recipes with a creamy tomato sauce and they look amazing. However, the sauce is always full of heavy cream and/or cheese. This soup is creamy but has zero cream in it. No dairy cream anyways. It owes its creaminess to my favorite dairy alternative, coconut milk! Coconut still has a fair amount of fat in it, but its healthy fat that has even been shown to help you loose body fat when eaten in moderation. Plus it tastes amazing. In this soup you wont taste the coconut flavor at all, it just makes the soup incredibly smooth and silky while helping to mellow out the heat of the chilies.
I made the soup this time with Italian sausage, but you could use any kind of sausage that you like. I think next time I will make it with farmer sausage. Both mine and Debbie’s favorite. Oh, and my daughter Jessica’s. She is the farmer sausage queen! You could also leave the sausage out all together, but I like the flavor of the bits of sausage throughout the soup. Its my favorite part, along with the gnocchi.
Not everyone is a fan of gnocchi. Debbie took some of this soup home with her this weekend so she didn’t have to make dinner for Mark and Sam on Saturday. Sam loved the gnocchi, but it was the only part of the soup that Mark wasn’t such a fan of. I don’t think Kevin really likes gnocchi much either. Everyone has different tastes, and that’s ok! If you don’t like gnocchi either, you can easily just leave it out completely. I love gnocchi, but I think that next time I use it in a soup, I will pre-boil it and throw it in a pan to brown it up quickly before adding it to the soup. I was missing that little crust it gets when you pan fry it in this soup.
I used gluten free gnocchi here. You can find it in grocery stores all over made with rice flour instead of wheat. But the choice is yours. A butternut squash or sweet potato gnocchi would be fantastic in this soup as well!
One great thing about a soup like this is that you can add or remove vegetables as you like or don’t like. The only ones that are absolutely necessary are the onions, garlic and tomatoes. Everything else can be played around with. Kevin and Jessica don’t really like Kale much, but I love it so I add just bit to the soup and then add an extra pile of chopped kale to my own soup. You could add any number of vegetables to this soup. Spinach, bokchoy, bean spouts, mushrooms, etc…
This recipe makes a quite a big pot of soup. If you don’t want so much, just half the recipe OR make it all and freeze half! Hope you enjoy it!
- 500 g Italian sausage meat , take it out of the casing if you buy it like that
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 large chopped onion
- 4 cloves garlic , minced
- 1 head chopped cabbage
- 2 cups chopped kale
- 6 tomatoes , chopped
- 4 carrots , chopped
- 4 stalks celery , chopped
- 1 tsp red chili fakes
- 2 cups cooked Turkey , diced
- 16 cups chicken stock
- 1 can coconut milk
- 1 tbsp chicken bullion
- 1 tbsp basil
- 1 tbsp oregano
- Salt and pepper to taste
- 1 package gluten free gnocchi
- Heat a big pot on medium heat.
- Start off by cooking the sausage. Break it all up and cook till its all browned. I like some parts of it crispy. Drain the fat if there is enough to drain.
- Season with the garlic and onion powder, salt and pepper. Stir well.
- Next add the onions, carrots, celery, cabbage, and kale. Cook till the onions are translucent and the cabbage and kale start to wilt.
- Add the tomatoes and stir. Cook till the tomatoes start to cook down.
- Throw in the red chili flakes and give it a good stir.
- Add the turkey, chicken stock, coconut milk, chicken bullion, basil and oregano.
- Season with salt and pepper to taste.
- Finally, add the gnocchi. Stir it around so it doesn't stick together.
Love this combination! So many great flavors and packed with veggies!
Is 16 cups chicken stock correct?
Julie & Debbie says
Yes, thats correct. However, if you don’t want so much stock, just add less. OR… if you have more soup that you will eat in a few days, freeze some and save it for later 🙂
Wonderful!!! I used canned tomatoes because I didn’t have fresh!
A new delicious favorite ❤️
Julie & Debbie says
Glad you enjoyed it Renee!
Diane Decker says
I made this fabulous soup with our leftover Thanksgiving turkey. As mentioned in the recipe it makes A LOT! Enough to share with multiple neighbors and put some in the freezer for another time. I did pan fry the gnocchi in butter before adding it to the soup. This is a keeper!
Julie & Debbie says
So glad you loved it Diane!