Description
Creamy Tuscan-inspired soup with Italian sausage, cannellini beans, kale, basil, and lemon—served over tender gnocchi for a cozy, satisfying dinner.
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 1/2 pound Italian sausage (mild or spicy, casing removed)
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- crushed red pepper flakes (optional, to taste)
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium vegetable or chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups Tuscan kale, chopped
- 1/2 cup plain whole-milk Greek yogurt (or 1/2 cup cashew cream, heavy cream, or half-and-half)
- sea salt and freshly ground black pepper, to taste
- parmesan, grated for serving
- 1 package gnocchi (regular or cauliflower-based)
Instructions
- Cook the sausage Heat a drizzle of olive oil in a large pot over medium heat. Cook the sausage, breaking it into small pieces, until cooked through, 6–8 minutes. Transfer to a plate with a slotted spoon, leaving the drippings in the pot.
- Soften the onion Add the onion and cook 2–3 minutes, until softened.
- Add garlic, tomato paste, and spices Stir in the garlic, tomato paste, Italian seasoning, and red pepper flakes, if using. Cook about 1 minute, until fragrant.
- Simmer the soup Add the broth and diced tomatoes, scraping up the browned bits. Stir in the beans and sausage, and simmer gently for 10–12 minutes.
- Cook the gnocchi Meanwhile, cook the gnocchi in boiling salted water just until they float. Drain, toss with a little olive oil, and set aside.
- Add the kale Stir in the kale and simmer 5 minutes, until tender. Season with salt and pepper.
- Make it creamy Whisk the Greek yogurt with about 1 cup of hot broth from the pot until smooth. Turn off the heat, let the soup settle for a few minutes, then stir in the yogurt mixture. Whole-milk Greek yogurt gives the smoothest texture; avoid a hard boil afterward.Other options: For dairy-free, use cashew cream. For a classic finish, use about ½ cup heavy cream or half-and-half. No tempering needed; just stir in over low heat.
- Serve Spoon the gnocchi into bowls and ladle the soup over top. Finish with Parmesan and basil, if desired.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner, Lunch, soups and stews
- Cuisine: American, Italian
Nutrition
- Serving Size: 1
- Calories: 600 kcal
- Sugar: 8 g
- Sodium: 1,000 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 9 g
- Protein: 24 g
- Cholesterol: 45 mg
