This gnocchi, mushroom and kale soup is made with a delicious creamy garlic-rosemary broth and topped with freshly-grated Parmesan. Easy to make in just 30 minutes!
I’m a big believer in always keeping a package of store-bought gnocchi tucked away in your pantry (or freezer) for last-minute dinnertime rescue. And this creamy gnocchi, mushroom and kale soup recipe is a perfect way to put it to good use. ♡
This cozy soup comes together easily in just under a half hour or so, thanks to some quick-cooking veggies and gnocchi. And that creamy garlic rosemary broth here is wonderfully comforting and cozy without being too heavy, which I really appreciate. We’ve enjoyed keeping this recipe vegetarian here in our house, sometimes browning some plant-based Italian sausage to stir into the mix too. But if you’d like to add in an additional protein, some shredded chicken, bacon or traditional Italian sausage would be fantastic options here too.
The last time we made this soup, my husband went back for thirds…lol, and then called dibs on leftovers the next day. So I sincerely hope you all love this recipe as much as we do!
source https://www.gimmesomeoven.com/gnocchi-mushroom-and-kale-soup/
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