Creamy Italian Sausage, Gnocchi and Kale Soup

Ingredients

• 1 pound hot Italian sausage
• ½ pound mild Italian sausage
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• ½ teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 5 cups chicken stock
• 1 cup heavy cream
• 1 cup whole milk
• 1 pound potato gnocchi
• 3 cups chopped Tuscan kale
• ½ cup freshly grated Parmesan
• 1 teaspoon Italian seasoning
• ½ teaspoon fennel seed, lightly crushed
• Parmesan rind, optional but highly recommended
• Salt and black pepper
• 1 tablespoon lemon juice

Instructions

1. Brown both sausages aggressively in a Dutch oven, breaking them into bite-size pieces but letting some pieces develop a dark crust. Remove about ¼ of the sausage and reserve it for topping.
2. Add the onion to the sausage fat and cook for 5–6 minutes. Add the garlic, red pepper flakes, and fennel seed.
3. Add the tomato paste and cook for 2 full minutes, until it turns brick red.
4. Pour in the stock and scrape up the browned bits. Add the Italian seasoning and Parmesan rind, if using. Simmer for 15 minutes.
5. Add the cream and milk. Bring to a gentle simmer, add the gnocchi, and cook according to the package directions, usually 3–5 minutes.
6. Add the kale during the final 2–3 minutes. Remove the Parmesan rind, then stir in the grated Parmesan and lemon juice.
7. Serve with the reserved crispy sausage, more Parmesan, and cracked pepper.

Notes

• Frying the tomato paste until it darkens gives the broth a deeper savory flavor.