Empty My Fridge
Slow Cooker Creamy Gnocchi Sausage Kale Soup
Ingredients
- Hot italian sausage · ground1 lb
- Onion1
- Carrot2
- Celery2
- Garlic5 cloves
- Chicken broth4 cups
- Italian seasoning2 tsp
- Vegetable broth · powder2 tsp
- Onion powder1 tsp
- Garlic powder1 tsp
- Salt¾ tsp + 1 pinch
- Black pepper · cracked⅓ tsp
- Evaporated milk600 ml
- Cornstarch3 tbsp
- Fresh gnocchi1 lb
- Kale · shredded4 cups
- Pepper1 pinch
Instructions
- Put the browned sausage, onion, carrots, celery, garlic, broth, Italian seasoning, vegetable stock powder, onion powder, garlic powder, salt and pepper into a slow cooker. Cover and cook on high for 4 to 5 hours or on low for 6 to 8 hours.
- Add the evaporated milk, the milk and cornstarch mixture, and the gnocchi. Stir, replace the lid and cook for another 30 minutes, until the soup has thickened and the gnocchi is soft.
- Stir in the chopped kale (or spinach), cover and cook for a further 5 minutes, until just beginning to wilt.
- Taste and add more salt and pepper if you like. Serve straight away, with parmesan and bacon if you wish. If the soup becomes too thick when cold, stir in extra milk, half a cup at a time, while reheating until it reaches the consistency you want.
Summarized from Cafe Delites's video. Watch it for the details.
More recipes with
GarlicOnionCarrotCelerySausageEvaporated milkKaleHot italian sausage
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