Gnocchi Soup with Italian Sausage, Tuscan Vegetables and White Beans
Cozy up with a bowl of this rich and creamy Gnocchi Soup made with Italian sausage, roasted balsamic eggplant, sun-dried tomatoes, kale and white beans. Try it once and I guarantee it will become a new family favorite.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Soup
Cuisine: Italian
Servings: 10
Calories: 423kcal
Ingredients
For the Balsamic Eggplant
2cupseggplantcubed
2tablespoonsolive oil
2tablespoonsbalsamic vinegar
1teaspoondried thyme
1/2teaspoonsalt
1/2teaspoonblack pepper
Remaining Soup Ingredients
1poundItalian sausagesweet or spicy
1cupwhite oniondiced
2largecarrotsdiced
3stalkscelerydiced
1tablespoongarlicminced
1tablespoonItalian seasoning
2teaspoonsfennel seed
1teaspoonsalt
1/2teaspoonblack pepper
1/4cupfresh basilchopped
1/4cupfresh parsleychopped
14ouncecanned white kidney or cannellini beansrinsed and drained
1/4cupsun-dried tomatoes*chopped
4cupschicken brothlow-sodium or unsalted
3tablespoonscornstarch
4cups half and half
216 ounce packagesgnocchi
4cupsfresh kalechopped
1/4cupparmesan cheesegrated
Instructions
Preheat oven to 375 degrees. Line a sheet pan with parchment and then arrange the cubed eggplant in a single layer. Drizzle with extra virgin olive oil and balsamic vinegar and then season with salt, pepper and thyme. Roast for 20-25 minutes and then remove. Set aside until it's time to add the eggplant to the soup.Meanwhile, brown 1 pound of Italian sausage in a large stockpot over medium heat. When the sausage is almost brown, add diced onion, celery, carrots and minced garlic. Cook over medium heat until the vegetables have softened, about 8-10 minutes.Next, add the dried fennel seed, Italian seasoning, fresh basil and parsley. Stir to combine and then add the white beans, cooked eggplant and chopped sun-dried tomatoes.Pour 4 cups of chicken stock over the ingredients. Stir and bring to a simmer. In a measuring cup, whisk 1 cup of the half and half with 3 tablespoons of cornstarch. Add it to the soup, stir and then cover with a lid. Let cook on low for 15-20 minutes until the soup has thickened.Next, add the gnocchi, Parmesan cheese, kale and remaining 3 cups of half and half. If the soup is looking thin at this stage, don’t worry. The cornstarch will continue to thicken the soup and the gnocchi will also release starches as they cook to help thicken the soup. Let cook for 8-10 minutes until the kale is wilted and gnocchi have cooked through. Serve warm in bowls garnished with additional parmesan cheese and a baguette of crusty bread for soaking up all the creamy broth.Enjoy.
Notes
*avoid using the sun-dried tomatoes packed in oil. Opt for ones packaged dry in a resealable bag, if possibleSlow Cooker InstructionsTo make this soup in a slow cooker, transfer sausage and sauteed vegetables to the Crock-Pot once browned and softened on the stovetop. Then, add the herbs, spices, eggplant, beans and cooked eggplant. Stir and then pour the chicken stock over the soup. Add in 1 cup of the half and half mixed with cornstarch over the soup and then let cook on low for 4-6 hours. After 4-6 hours, uncover and add the gnocchi, kale and grated parmesan along with the remaining half and half. Cook for 1 hour on low and then serve.