Slow Cooker Creamy Gnocchi Sausage Kale Soup

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  1 lbs Italian Pork Sausage
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  1 Yellow Onion(110g)
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  2 Carrots(122g)
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  2 Celery(80g)
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  5 Garlic(15g)
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  4 cup Low Sodium Chicken Broth
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  2 tsp Italian seasoning
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  2 tsp Chicken Bouillon, Dry
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  1 tsp Onion powder
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  1 tsp Garlic powder
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  0.8 tsp 3/4 teaspoon salt (adjust to your tastes)
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  0.3 tsp 1/3 Teaspoon Cracked Black Pepper, ((Adjust To Your Tastes))
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  600 ml Evaporated Milk, Canned
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  3 tbsp Cornstarch
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  1 lbs Gnocchi, Potato, Store-Bought
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  4 cup Kale
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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste)

Instructions

1. 1Brown the Italian pork sausage in a large pot over medium-high heat for 8–10 minutes, breaking it apart with a spoon as it cooks, until no longer pink and cooked through. Remove sausage to a plate and set aside.
2. 2In the same pot, sauté the diced onion, carrots, and celery over medium heat for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
3. 3Add the minced fresh garlic and cook for 1 minute over medium heat, stirring constantly, until fragrant.
4. 4Return the cooked sausage to the pot and add the low-sodium chicken broth, Italian seasoning, chicken bouillon, onion powder, garlic powder, salt, and cracked black pepper. Bring to a boil over medium-high heat, then reduce heat to medium and simmer uncovered for 15–20 minutes until flavors meld.
5. 5In a small bowl, whisk the cornstarch with 3 tablespoons of cold water until smooth. Slowly pour the evaporated milk into the pot while stirring, then add the cornstarch slurry and stir continuously over medium heat for 3–5 minutes until the soup thickens noticeably.
6. 6Add the gnocchi and stir gently to distribute evenly. Cook over medium heat for 5–7 minutes until the gnocchi floats to the surface and is tender.
7. 7Stir in the chopped kale and cook for 2–3 minutes over medium heat until just wilted and bright green. Taste and adjust seasoning with salt and pepper as needed.
8. 8Divide the soup evenly into 12 airtight containers while hot. Allow to cool to room temperature before sealing lids, then refrigerate for up to 5 days.