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!
Course Dinner, Lunch
Cuisine Italian
Keyword Butternut Squash, Gnocci Soup, Kale
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Servings 6
Calories 291kcal
Ingredients
2tablespoonsextra virgin olive oil
2cupsdiced butternut squash
14ouncecan diced tomatoes
1cupchopped fennelor celery
1smallchopped onion
2garlic cloves, minced
dashsalt and pepper
4cupschopped kale
8cupschicken brothor vegetable broth
500gramsmini potato gnocchi
Instructions
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.