This Tuscan kale and gnocchi soup is rich in flavor and surprisingly easy to put together. This soup can be made meatless, in fact, I usually make it meatless. However, chicken can easily be added and is listed as an optional ingredient in this recipe.
This recipe has Tuscan or flat leaf kale, gnocchi, optional mushrooms, garlic, onions, parmesan cheese, simple seasonings, bone broth or vegetable stock and a splash of milk or milk alternative. It’s fairly simple and easy to make but the flavors are warm, hearty and perfect for a chilly night.
This soup will feed roughly 3 people, 2 if you’re hungry and 4 if you have sides. The leftovers are great and this soup can be frozen for later.
What you need to make Tuscan kale and gnocchi soup: (Full printable recipe below)
Serves 3
- 1 small onion – red, white or yellow – minced
- 1 tablespoon garlic – minced
- 4 ounces sliced mushrooms of choice – white, baby bella/cremini, portabella, etc. – optional
- 2 tablespoons olive oil
- 1 bunch Tuscan or flat leave kale – chopped into bite size pieces
- 32 ounces bone broth, chicken stock or vegetable stock
- 1/2 cup milk of choice
- 12 ounces gnocchi – potato, cauliflower or kale
- 1/2 teaspoon salt – plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup parmesan cheese
- 1 cup cooked shredded chicken – optional
Instructions
- In a medium pot, over medium high heat, add onion, garlic, mushrooms and olive oil to the pan and sauté until onions and garlic start to soften.
- Add the kale, broth or stock, milk, gnocchi, salt and black pepper to the pot and bring mixture to a simmer.
- Simmer until the gnocchi is cooked through, then remove from heat and add in the parmesan cheese and chicken and stir. Taste and adjust salt to preference
- Serve with more parmesan cheese on top.
Here are a few other soup recipes you may love:
Creamy Mushroom Soup
Cabbage Roll Soup
Dill Bacon and Potato Soup
Search my website for LOTS more soup recipes.
Tuscan Kale and Gnocchi Soup
Ingredients
- 1 small onion – red white or yellow – minced
- 1 tablespoon garlic – minced
- 4 ounces sliced mushrooms of choice white, baby bella/cremini, portabella, etc. – optional
- 2 tablespoons olive oil
- 1 bunch Tuscan or flat leave kale – chopped into bite size pieces
- 32 ounces bone broth chicken stock or vegetable stock
- 1/2 cup milk of choice
- 12 ounces gnocchi potato, cauliflower or kale
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup parmesan cheese
- 1 cup cooked shredded chicken optional
Instructions
- In a medium pot, over medium high heat, add onion, garlic, mushrooms and olive oil to the pan and sauté until onions and garlic start to soften.
- Add the kale, broth or stock, milk, gnocchi, salt and black pepper to the pot and bring mixture to a simmer.
- Simmer until the gnocchi is cooked through, then remove from heat and add in the parmesan cheese and chicken and stir. Adjust salt to taste.
- Serve with more parmesan cheese on top.