Creamy Sausage, Turkey and Gnocchi Soup
Ingredients
- 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
Instructions
- 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.
- Serve!
Notes
This recipe make a BIG pot of soup. If you don't want so much, just cut the recipe in half. OR, make it all and then freeze some.