Creamy Kielbasa Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons chopped garlic
02 -
1/2 cup chopped sun-dried tomatoes, soaked beforehand
03 -
1 small onion, diced finely
04 -
13.9 oz kielbasa sausage, cut into thin rounds
05 -
1 tablespoon olive oil
→ Liquids & Dairy
06 -
1 block (8 oz) softened cream cheese
07 -
1 cup heavy whipping cream
08 -
2 cups plain water
09 -
3 cups chicken stock
→ Seasonings
10 -
1/2 teaspoon crushed red pepper flakes
11 -
1/2 teaspoon ground black pepper
12 -
1 tablespoon Cajun spice mix
→ Add-Ins & Garnish
13 -
Grated parmesan cheese for topping
14 -
Fresh parsley, chopped, for sprinkling
15 -
A cup of fresh spinach
16 -
16 oz potato gnocchi (uncooked)
# Instructions:
01 -
Warm up some oil in a big pot over medium heat. Fry the sausage slices for a few minutes on either side until crispy edges form.
02 -
Toss in the onion and tomatoes. Stir for a few minutes until the onion turns soft. Add the garlic for another minute.
03 -
Pour in the water, broth, cream, cream cheese, and seasonings. Mix everything while letting the cream cheese melt completely.
04 -
Drop the gnocchi into the soup. Let them cook 2-3 minutes until they pop up to the top.
05 -
Stir in the spinach. Simmer until it softens. Sprinkle parsley and parmesan when serving.
# Notes:
01 -
The soup gets thicker after sitting for a bit.
02 -
Gnocchi are ready to eat as soon as they float up.