Gnocchi Soup: Kale and Prosciutto Recipe

Gnocchi soup kale prosciutto: Prepare to be transported to a cozy Italian trattoria with every spoonful of this incredibly comforting and flavorful soup! Imagine tender, pillowy gnocchi swimming in a rich, savory broth, studded with vibrant kale and punctuated by the salty, crispy goodness of prosciutto. This isn’t just a soup; it’s an experience.

Gnocchi, those delightful little potato dumplings, have a long and storied history in Italian cuisine, dating back to Roman times. While their exact origins are debated, they’ve become a beloved staple, enjoyed in countless variations across Italy’s diverse regions. This particular gnocchi soup kale prosciutto recipe takes a modern twist on tradition, combining the comforting familiarity of gnocchi with the nutritional power of kale and the irresistible allure of prosciutto.

What makes this soup so irresistible? It’s the perfect balance of textures and flavors. The soft gnocchi melt in your mouth, the kale adds a pleasant earthy note, and the prosciutto provides a delightful salty crunch. It’s also incredibly convenient – a one-pot wonder that’s perfect for busy weeknights or a comforting weekend meal. Plus, who can resist the allure of a warm, hearty bowl of soup on a chilly day? I know I can’t! So, grab your ingredients, and let’s get cooking!

this Recipe

Ingredients:

• Gnocchi: 1 pound package of shelf-stable or frozen gnocchi (potato or cauliflower gnocchi work well)
• Olive Oil: 2 tablespoons extra virgin olive oil
• Onion: 1 medium yellow onion, finely chopped
• Carrots: 2 medium carrots, peeled and diced
• Celery: 2 stalks celery, diced
• Garlic: 4 cloves garlic, minced
• Prosciutto: 4 ounces prosciutto, diced (pancetta or bacon can be substituted)
• Chicken Broth: 6 cups low-sodium chicken broth (vegetable broth for vegetarian option)
• Kale: 6 cups chopped kale (Tuscan or curly kale, stems removed)
• Heavy Cream: 1/2 cup heavy cream (optional, for extra richness)
• Parmesan Cheese: 1/4 cup grated Parmesan cheese, plus more for serving
• Fresh Thyme: 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• Bay Leaf: 1 bay leaf
• Salt: To taste
• Black Pepper: Freshly ground black pepper, to taste
• Red Pepper Flakes: Pinch of red pepper flakes (optional, for a little heat)

Sautéing the Aromatics and Prosciutto

Okay, let’s get started! The first step is to build a flavorful base for our soup. This involves sautéing the aromatics and prosciutto to release their delicious flavors. Trust me, this step is crucial for a truly amazing soup.

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. You want the oil to shimmer, but not smoke.
2. Sauté the Onion, Carrots, and Celery: Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning. We’re aiming for a nice, even cook here.
3. Add the Garlic and Prosciutto: Add the minced garlic and diced prosciutto to the pot. Sauté for another 2-3 minutes, or until the garlic is fragrant and the prosciutto is slightly crispy. Be careful not to burn the garlic, as it can become bitter. The prosciutto will render some of its fat, adding even more flavor to the soup.

Building the Soup Base

Now that we have our flavorful base, it’s time to build the soup itself. This involves adding the broth, herbs, and simmering everything together to allow the flavors to meld.

1. Add the Chicken Broth: Pour the chicken broth into the pot. Make sure to scrape up any browned bits from the bottom of the pot – those are packed with flavor!
2. Add the Thyme and Bay Leaf: Add the fresh thyme sprigs and bay leaf to the pot. These herbs will infuse the soup with a subtle, earthy flavor. If you’re using dried thyme, add it now as well.
3. Season with Salt and Pepper: Season the soup with salt and freshly ground black pepper to taste. Remember that the prosciutto is already salty, so start with a smaller amount of salt and adjust as needed. You can also add a pinch of red pepper flakes if you like a little heat.
4. Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes. The longer it simmers, the more the flavors will develop. This is a great time to relax and let the soup do its thing.

Adding the Gnocchi and Kale

With the soup base simmering away, it’s time to add the gnocchi and kale. These ingredients don’t need a lot of cooking time, so we’ll add them towards the end to ensure they don’t become mushy.

1. Add the Gnocchi: Add the gnocchi to the pot. If you’re using frozen gnocchi, you don’t need to thaw them first. They’ll cook right in the soup.
2. Add the Kale: Add the chopped kale to the pot. Stir to combine. The kale will wilt down as it cooks.
3. Cook the Gnocchi and Kale: Continue to simmer the soup until the gnocchi are cooked through and float to the surface, and the kale is tender, about 5-7 minutes. The exact cooking time will depend on the type of gnocchi you’re using, so keep an eye on them.

Finishing Touches and Serving

Almost there! Now it’s time to add the finishing touches that will take this soup from good to amazing. A little cream and Parmesan cheese go a long way.

1. Remove the Thyme Sprigs and Bay Leaf: Before serving, remove the thyme sprigs and bay leaf from the soup.
2. Stir in the Heavy Cream (Optional): If you’re using heavy cream, stir it into the soup. This will add richness and creaminess. If you’re dairy-free, you can skip this step or use a plant-based cream alternative.
3. Stir in the Parmesan Cheese: Stir in the grated Parmesan cheese. The cheese will melt into the soup, adding a salty, savory flavor.
4. Taste and Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You may need to add more salt, pepper, or red pepper flakes to your liking.
5. Serve: Ladle the soup into bowls and garnish with extra grated Parmesan cheese. A drizzle of olive oil or a sprinkle of fresh herbs would also be a nice touch. Serve immediately and enjoy!

Tips and Variations:

• Vegetarian Option: To make this soup vegetarian, use vegetable broth instead of chicken broth and omit the prosciutto. You can add other vegetables like mushrooms or spinach for extra flavor and nutrients.
• Spicy Kick: For a spicier soup, add more red pepper flakes or a dash of hot sauce.
• Different Greens: If you don’t have kale, you can use other greens like spinach, Swiss chard, or escarole.
• Add Beans: For a heartier soup, add a can of cannellini beans or other white beans.
• Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop more over time.
• Freezing: Gnocchi soup can be frozen, but the texture of the gnocchi may change slightly. To freeze, let the soup cool completely, then transfer it to an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion:

This isn’t just another soup recipe; it’s a warm hug in a bowl, a culinary adventure that’s surprisingly simple to pull off, and a guaranteed crowd-pleaser. From the pillowy soft gnocchi to the salty bursts of prosciutto and the earthy goodness of kale, every spoonful is an explosion of flavor and texture. I truly believe this gnocchi soup with kale and prosciutto is a must-try for anyone looking to elevate their weeknight dinner game or impress guests with a sophisticated yet approachable dish.

Why is it a must-try? Because it’s quick! We’re talking about a comforting, restaurant-quality soup that you can have on the table in under an hour. Because it’s versatile! Feel free to adapt it to your liking. Don’t have prosciutto? Pancetta or even crumbled bacon will work beautifully. Not a kale fan? Spinach or Swiss chard are excellent substitutes. And because it’s utterly delicious! The combination of flavors is simply irresistible, and the creamy broth ties everything together perfectly.

But the best part? It’s incredibly satisfying. This soup is hearty enough to be a complete meal on its own, especially when served with a crusty loaf of bread for dipping. Imagine twirling the soft gnocchi around your spoon, catching a piece of crispy prosciutto and a tender leaf of kale in the process. Then, dunking your bread into the rich, flavorful broth and savoring every last drop. Pure bliss!

Serving Suggestions and Variations:

* For a vegetarian option: Simply omit the prosciutto and use vegetable broth instead of chicken broth. You can also add a can of drained and rinsed cannellini beans for extra protein and heartiness.
* Spice it up: Add a pinch of red pepper flakes to the soup while it’s simmering for a touch of heat.
* Make it cheesy: Stir in a handful of grated Parmesan cheese or Pecorino Romano cheese just before serving for an extra layer of flavor.
* Add more vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini. Just be sure to adjust the cooking time accordingly.
* Garnish with flair: A dollop of pesto, a swirl of cream, or a sprinkle of fresh herbs like parsley or basil can elevate the presentation and add even more flavor.
* Pair it perfectly: Serve this soup with a crisp green salad and a glass of dry white wine for a complete and satisfying meal.

I’m so confident that you’ll love this recipe that I urge you to give it a try. Don’t be intimidated by the fancy name; it’s truly a simple and straightforward recipe that anyone can master. And once you do, I guarantee it will become a regular in your rotation.

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create a culinary masterpiece. And when you do, please, please, please share your experience with me! I’d love to hear your thoughts, see your photos, and learn about any variations you’ve made. Tag me on social media or leave a comment below. I can’t wait to see your creations! Happy cooking! I hope you enjoy this gnocchi soup with kale and prosciutto as much as I do!