This Gnocchi, Kielbasa & Kale Soup is comfort in a bowl! It’s smoky, hearty, flavorful and savory with all the best textures to bite into! The hardest part is waiting for it to simmer, however, it is WELL worth the wait! The smokiness from the kielbasa infuses with the rest of the soup and tenderizes as it cooks. The gnocchi turns pillowy and the vegetables soften. With the addition of soy sauce for a boost of umami, it becomes next level!

That said, I hope you try for yourself! It’s a great recipe to mix and match produce with. It’s also a lovely way to make use of any leftover veggie scraps from the week for an “everything but the kitchen sink” type of thing!

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Gnocchi, Kielbasa & Kale Soup

SERVES: 6-8

Ingredients:

• 1 Tbsp olive oil
• 1 lb. Kielbasa, sliced
• 2 medium carrots, diced (about 3/4 cup)
• 2 medium ribs of celery, sliced (about 3/4 cup)
• 1 large sweet onion, diced (about 1 1/2 cups)
• 3 large garlic cloves, minced (about 1 Tbs)
• 2 zucchinis, diced (about 1 1/2 cup)
• 4 cups kale
• 4 cups vegetable stock (more or less as needed)
• 2 tsp dried Italian seasoning
• 1 lb. cup dried gnocchi (I used Scalfani Gnocchi but you can use whatever you prefer!)
• 3 Tbs fresh parsley, roughly chopped
• 1 Tbs fresh rosemary leaves, roughly chopped
• 1-2 tsp sea salt (more or less to preference)
• 2 tsp freshly ground black pepper
• 2 tsp crushed red chili flakes
• 1 lemon (juice to taste preference)
• 1 Tbs soy sauce (optional)

Method:

1. Bring a large stockpot to medium heat. Add the olive oil and kielbasa, and cook for about 5 minutes or just beginning to brown then transfer the slices to a dish and set aside.
2. Then, leaving the rendered fat in the pot, stir in the onions, celery, and carrots, and season with salt and pepper. Cook for about 10 minutes or until the chunks begins to soften and brown.
3. Afterwards, add the garlic, zucchini and kale, and cook for another 2-5 minutes or until fragrant and the kale wilts. Next, return the kielbasa and add the vegetable broth and herbs, then increase the heat to a boil. Thereafter, reduce the temperature to a low simmer, cover with a lid, and simmer for 20-30 minutes.
4. Then, when ready, remove the lid and add the gnocchi and cook until the pasta is tender (about 3-5 minutes), adding more broth as needed.
5. Afterwards, when the gnocchi floats, taste test and adjust seasonings to preference. Then, (optional) add crushed red pepper flakes for a little heat, and stir in the soy sauce (for added umami). Lastly, squeeze in the lemon juice, adding more or less to preference.
6. Finally, give another stir, and ladle the minestrone soup into bowls and garnish to preference! (I personally like topping with a crackling of black pepper, and fresh herbs.) At last! Enjoy!

For more delicious recipes to create or pair alongside visit the Kitchen Journal.