This easy creamy chorizo soup with sweet potato gnocchi and kale is the perfect comfort food for a chilly fall or winter evening. The sweet potato gnocchi add just the right amount of sweetness to balance the intense and spicy Mexican chorizo. I used store-bought sweet potato gnocchi for maximum convenience and time savings.
Recipe ingredients and notes:
- You can buy sweet potato gnocchi in many general grocery stores. They are either in the frozen food aisle or with fresh pasta in the refrigerated section.
- This soup is made with Mexican chorizo, which is ground, raw, spiced sausage meat. (That is as opposed to Spanish chorizo, which is a dried and cured sausage.)
Photos of the recipe process:
- Get a pot of water to a boil for the sweet potato gnocchi. Meanwhile cook the chorizo in a little bit of olive oil.
- Stir in onion and kale.
- Stir in garlic, then flour.
- Add chicken broth and water and bring to a simmer, then set aside.
- Boil, then drain the sweet potato gnocchi.
- Stir the cooked gnocchi and heavy cream into the soup and serve.
Full Recipe
Creamy Chorizo Soup with Sweet Potato Gnocchi and Kale
This creamy chorizo soup is easy to make and uses store-bought sweet potato gnocchi.
Equipment:
Ingredients:
Method:
- Bring a large pot of water to a boil for the sweet potato gnocchi.
- While the water is heating up, heat the oil in a Dutch oven until shimmering (about 30 seconds).½ teaspoon mild olive oil
- Add the chorizo and cook until starting to brown on the edges (about 5 minutes). Use a rubber spatula or a wooden spoon to break up the meat as it's cooking.8 ounces Mexican chorizo bulk sausage meat
- Stir in onion and kale and cook for 1 minute.¼ cup minced onion (you need about ⅓ of a small onion for that), 2 cups torn kale leaves (stems removed)
- Stir in garlic and cook for 30 seconds.2 small garlic cloves, peeled and minced or pressed through a garlic press
- Add the flour and stir until absorbed, then pour in chicken broth and water. Bring to a simmer, stirring continuously, and cook until starting to thicken (about 3 minutes). Take off the heat and set aside.3 tablespoons all-purpose flour, 2 cups chicken broth, ¼ cup water
- Add the sweet potato gnocchi to the pot of boiling water and cook according to package instructions. Drain, then add the cooked gnocchi to the soup.8 ounces sweet potato gnocchi (about 32 gnocchi)
- Stir heavy cream into the soup, bring to simmer, then take off the heat and serve.½ cup heavy cream
Recipe notes:
Storage: Store any leftover soup in an airtight container in the fridge. Reheat in the microwave or on the stovetop.
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Nutrition (estimate only):
More delicious creamy soups:
- This smoked paprika chicken soup is easily made with rotisserie chicken.
- For another great soup with sausage meat check out this Italian sausage broccoli soup.
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