Q1: What is the absolute, number one secret to a creamy soup that doesn't curdle or break?

The secret is to add your dairy ingredients at the very end, over a low heat . After your soup base has simmered, be sure to turn the heat on your stove down to the lowest setting before you stir in your heavy cream. Adding dairy to a rapidly boiling or an overly hot liquid is the number one cause of a sauce "breaking" or curdling.

Q1: What is the absolute, number one secret to a creamy soup that doesn't curdle or break?

The secret is to add your dairy ingredients at the very end, over a low heat . After your soup base has simmered, be sure to turn the heat on your stove down to the lowest setting before you stir in your heavy cream. Adding dairy to a rapidly boiling or an overly hot liquid is the number one cause of a sauce "breaking" or curdling.

Q2: Can I use frozen gnocchi in this soup?

Yes, absolutely! There is no need to thaw frozen gnocchi before you use it. You can simply add the frozen gnocchi directly to the simmering broth. You may need to add just a minute or two to the cooking time.

Q3: How do I keep the kale from becoming bitter in the soup?

The rich, creamy broth is fantastic for balancing any potential bitterness from the kale. For an even more foolproof result, you can use Lacinato (or Tuscan) kale , which is known for being slightly sweeter and more tender than classic curly kale.

Q4: Can I make this soup dairy-free?

Yes! To make this recipe dairy-free, simply substitute the 1 cup of heavy cream with an equal amount of a high-quality, full-fat, canned coconut milk . Be sure to also use a brand of Italian sausage that does not contain any dairy.

Q5: Can I freeze this soup?

Because this soup contains both dairy (heavy cream) and gnocchi, it is not an ideal candidate for freezing . The texture of both the cream-based broth and the tender gnocchi can change significantly upon thawing and reheating.

Sausage and Kale Gnocchi Soup

A quick, creamy, and comforting one-pot soup featuring Italian sausage, kale, and potato gnocchi. This easy weeknight meal starts with browning Italian sausage and sautéing onions in a large pot. Chicken broth is added to form the soup base, and then the gnocchi and chopped kale are cooked directly in the simmering broth. The soup is finished with a stir of heavy cream for a rich, satisfying texture and is perfect served with crusty bread.

Author: Evelyn

Ingredients

1 lb Italian sausage
1 onion, diced
4 cups chicken broth
2 cups kale, chopped
1 package (16 oz) gnocchi
1 cup heavy cream
Crusty bread, for serving

Instructions

In a large pot or Dutch oven, brown the sausage over medium heat, breaking it up into crumbles. Add the diced onion and sauté until it has softened. Drain off any excess fat.
Pour in the chicken broth and bring the mixture to a simmer.
Stir in the chopped kale and the gnocchi.
Stir in the heavy cream and let the soup simmer for about 5 minutes, or until the gnocchi is tender and has floated to the surface, and the kale is wilted.
Season with salt and pepper to taste.
Serve hot with crusty bread for dipping.

Notes

This is a very fast one-pot meal, perfect for a busy weeknight.
Cooking the gnocchi and kale directly in the soup is a key time-saving step and allows them to absorb the flavors of the broth.
The heavy cream is added at the end of cooking to create a rich, creamy finish without the risk of curdling.

Find it online: https://cookupjoy.com/sausage-and-kale-gnocchi-soup/