Easy Italian Gnocchi Soup

Heat olive oil in a cast iron pot. Add onion and sauté for 3–4 minutes until tender. Add garlic and sauté for an additional minute. Take the onion and garlic out of the pot and set aside.

Add sausage to pan and brown. (You do not have to add more oil. The sausage tends to render a lot of grease when it is cooked.) Drain excess grease and add the onion and garlic back to the pot.

Add broth, tomatoes and bay leaf. Bring to a simmer and cook for 10 minutes. Add gnocchi and cook until it floats to the top, 2–3 minutes. Stir in spinach and kale and cook for an additional 1–2 minutes, until the greens are wilted.

Season soup to taste with salt, pepper, crushed red pepper flakes and Italian seasoning. Serve immediately.