• 1 pound Sausage (chicken or turkey are my preferred)
• 1 package of Beef Bacon
• 8 Garlic cloves, finely chopped
• 1 Yellow Onion, diced
• 3 stalks Celery, chopped
• 3 Carrots, diced
• 5 tablespoons Salted Butter
• 64 oz of Chicken Broth (2 packages)
• 6 cups water
• 1/2 bag of chopped Kale
• 2 cans of Cannellini Beans, drained
• One bag of Small Gold Potatoes, chopped into quarters (or 3 baking Russet Potatoes, diced)
• 1 pint (small container) Heavy Whipping Cream
• 1/4 cup Flour
• 1 package Gnocchi
• Salt, Pepper
• Red pepper, Oregano, Thyme
• Parmesan, grated

Heat the oven to 400 and bake the beef bacon on a pan for 10 minutes— it’s much less messy than doing it in a pan! Meanwhile, in your large stockpot, cook the sausage, then set aside. In the same pot, add 5 tablespoons of butter and then sauté the onions, celery, carrots, and garlic. After vegetables are soft, add 1/4 cup flour and stir. Cook for about 1-2 mins on medium low. Add the sausage, cooked and chopped up bacon, diced potatoes, drained beans, kale, cups of water, and chicken broth. Bring to a simmer. When the potatoes are almost cooked through, add the gnocchi and cook 10 more minutes. Season with salt, pepper, red pepper, oregano and thyme to taste. 5 minutes before ready to serve, slowly add in the heavy cream. Top your bowl of soup with grated parmesan. Serve with toasted sourdough w/ butter.

This is peak comfort food for fall or winter.

Enjoy!