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Italian Gnocchi Soup

Updated: Aug 23, 2019

This should be on your meal plan for the week. It’s so easy. So delicious. And full of nutrition. It’s easily convertible for my paleo and keto people. And you can sub for any regular gnocchi or noodle that you want. My kids love it. I love it. It’s amazing.



1 small onion

1 pack of Beeler’s mild Italian sausage (remove casing)

1 tablespoon minced garlic

3 shredded carrots

1 jar of organic fire roasted tomato pasta sauce

1 cup of bone broth or broth of choice

1 tablespoon of Italian seasoning

1 tsp of pink salt

Pepper to taste

1 rind of left over Parmesan cheese (optional)

3 strands of Kale (cut off of stems and chopped)

1 package of cappello’s gnocchi


Cut the casing off of the sausage and brown in a big pot with lid. Dice onion and garlic. Add to meat mixture. Throw in seasonings. And dump pasta sauce and broth into the pot. You can let this simmer on low heat for as long as you want. The last 20 minutes of simmering you throw in all the chopped kale and shredded carrots. 10 minutes before serving add the gnocchi. Serve it up!


*I included the brands that I use, because I have so many people ask for them. I try to choose good quality meats if nothing else. And you can use whatever broth you have on hand. I try to use bone broth as often as possible...because more nutrition.

*I think the time is very flexible, and would be an awesome crock pot meal. The flavors would just get better. You would just have to wait on the gnocchi until the end so it doesn’t disintegrate.

*I always save the rinds from my Parmesan cheese in a ziplock bag in the freezer. It adds so much flavor to soups and sauces.

*Cappellos has a huge line of grain free/paleo products that are pretty good. They are found at natural grocers or sprouts.



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