Ingredients

• 1 tbsp oil
• 1 lb Italian sausage, removed form its casings
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 4 cups chicken broth
• 1 cup cream
• 1 lb gnocchi
• 4 cups chopped kale
• Salt and pepper to taste

Preparation

In a large soup pot, heat the oil over medium-high heat. Add the sausage and break it up using the side of a spoon. Cook, stirring occasionally, until it begins to brown, about 5 to 6 minutes. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Add the garlic and red pepper flakes. Cook until they are fragrant, about 30 seconds. Stir in the broth and cream. Bring the mixture to a simmer then reduce the heat to medium. Add the gnocchi and cook until it floats to the top of the pot, about 2 to 3 minutes. Stir in the kale and season the soup with salt and pepper to taste. Continue to cook until the kale is bright green and wilted, about 2 to 3 minutes.
Serve the soup immediately or store in the refrigerator for up to 3 days.