Gnocchi Soup with Butternut Squash and Kale
Mini gnocchi soup recipe filled with chunky butternut squash, kale, fennel and tomatoes. This Italian vegetable soup is so easy to put together and packed full of delicious goodness!
- 2 tablespoons extra virgin olive oil
- 2 cups diced butternut squash
- 14 ounce can diced tomatoes
- 1 cup chopped fennel or celery
- 1 small chopped onion
- 2 garlic cloves, minced
- dash salt and pepper
- 4 cups chopped kale
- 8 cups chicken broth or vegetable broth
- 500 grams mini potato gnocchi
Heat the extra virgin olive oil in a large stock pot or dutch oven on medium-low heat.
Add in the butternut squash, tomatoes, fennel, onions, garlic and a dash of salt and pepper.
Sauté the vegetables for about 10 minutes while stirring occasionally, till the butternut squash is fork tender.
Stir in the chopped kale and sauté for another 2 minutes, till wilted.
Add in the chicken stock a little at a time, while stirring well to release the caramelized bits around the cooked veggies.
Cover the pot with a lid and bring to a boil.
Reduce the and add in the gnocchi. Stir well, while taking care that they don't stick to the bottom of the pot.
Cook according to package directions which is usually 2 minutes.
Plate and serve with a sprinkle of finely chopped kale and Parmigiano Reggiano cheese if desired.
Calories: 291kcal | Carbohydrates: 48g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Sodium: 499mg | Potassium: 860mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9520IU | Vitamin C: 72mg | Calcium: 151mg | Iron: 5mg