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Quick and easy recipes, Skip the takeout, Soups & Stews

Sausage Gnocchi Soup

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This Sausage Gnocchi Soup recipe is similar to the Italian Gardens recipe for Zuppa Toscana! 

This Sausage Gnocchi Soup recipe is one of those soups that you will want to make a big old pot of and enjoy over a few days.

Want more recipes that call for Sausages? Try my Sausage and potatoes

Zuppa Toscana is one of the Olive Garden’s most popular soups. This recipe is very similar other than instead of using spinach I used kale as that was what I had on hand. And trust me it is just as good if not better!

I really like to use “medium Italian sausage” for this recipe. However if your wanting a more spicy soup feel free to add a spicer sausage.

So if your craving a soup to warm you up, but also want a hearty meal. Then this Gnocchi Sausage Kale Soup will hit the spot!

I have always loved Italian type soups and have been testing out a few of these popular gnocchi soups for some time now.

I found that the key to making it more like a soup rather that just a pasta dish is to use “Mini Gnocchi“ for the soup, rather than regular sized gnocchi. 

If you are wondering what those look like, see this spoonful below.

My soup utilizes Kale and makes for one healthy hearty meal! You can always use spinach instead if desired!

I decided to finally share my favorite version of it with you today! Mine is pretty similar to allot of those Italian Tortellini soup recipes you will find out there.

However mine has a few differences such as mine will use kale instead of spinach and celery instead of the carrots.

Not to sure why almost all Italian tortellini soups call for carrots these days, but to me that is so wrong.

Oh and mine also has a fair amount of parmesan cheese and absolutely “no cream”. The tomatoes and cheese will make it creamy enough!

I like to use sour cream vs heavy cream as it helps to make this soup super creamy without all the extra fat. That sour cream is mixed with chicken stock or vegetable whichever you prefer to use. 

If you are planning to enjoy this soup over a couple of days, then you will want to add one more cup of stock in the soup. Since the Gnocchi tends to soak it up overnight.  Believe it or not but this soup tastes even better on the second day.

If you loved this soup? you will also love the following recipes below.

Notes: Also keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.

I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

© CanadianCookingAdventures.  All images and content are COPYRIGHT PROTECTED. Please do not use any images without prior permission.  Please do not republish this recipe.  If you want to reference this recipe, link directly back to this post. Thank you, Jacqueline 

Dinner ideas, Quick and easy recipes

Mustard Honey Pork Chops

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These Mustard Honey Pork Chops are super easy to make and are really really delicious! Go ahead and serve these pork chops with mash potatoes or a vegetable of your liking.

CAN YOU USE ANY KIND OF PORKCHOP? 

Absolutely! Any kind of porkchop will work for this recipe. Such as bone in pork chops, pork loin or ribs. 

I just love the way the dijon mustard, vinegar and honey coats the pork, it creates a sweet yet tangy taste that is absolutely delicious!

And the nice thing about these chops is that they take no time at all to make.

Can you believe that this beautiful dish can be on the table in less than 30 minutes?

So if your expecting guests over at 6pm you can through these in the pan and have them plated in no time. Just be sure to marinate them prior and your good to go!

I really like to serve these pork chops during those busy weekdays, where I am craving something filling yet fast.

You can easily saute or bake some fresh asparagus, brussel sprouts or broccoli on the side that would accompany this dish very well. It’s your dinner, so I will leave those option ideas with you.

If your not on a paleo diet, then why not go ahead and bake a few potatoes. Those would also go along really well with these pork chops.

HOW TO MAKE HONEY MUSTARD PORK CHOPS

The trick to having the best cooking the best Dijon Mustard Honey Pork Chops is in the marinade.

I like to marinade my chops the night prior, however you can also marinade it one hour prior if your in a rush.

Then all you are simply wanting to do from their is remove the chops and generously on both sides prior to cooking with salt and pepper. 

Searing them in a non stick frying pan on both sides till cooked. Once cooked remove and plate, then place the sauce in the pan and saute on medium heat for 5 minutes and pour on top of the chops.

Be sure to use ample butter when frying the chops, which will help to sear them properly give it it’s depth of flavor while still keeping the chops moist and juicy.

If you follow these tips you are sure to prepare the best pork chops ever. Also feel free to use bone in pork chops, pork loin or ribs.

To prepare the pork you will want to sear chops in a non stick frying pan with a little butter, rosemary and seasonings. Each side will take about 8 minutes to cook, while cooking baste with butter in the pan.

LOOKING FOR MORE GREAT RECIPES FOR PORK CHOPS? 

Or an Excellent Side Dish?

Note: These chops can be done on the grill as well. Save the marinade to cook on the stovetop for a juicy sauce that can be served right overtop.

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Appetizers & Sides, Quick and easy recipes, Salads, Vegetarian

Light and Tangy Coleslaw

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This light and creamy coleslaw recipe is easy to make and goes well alongside almost any type of bbq or summer meal. 

If you’re anything like me, you prefer your coleslaw light. Not to say I don’t like those creamy coleslaw at all, cause I do. I just have to make it myself, because I find the store bought variety is way to sweet. 

There are a few ways to make coleslaw as you know, and this is one of my favorite varieties. If your looking for a more sweet and creamy coleslaw, then check out my Creamy Coleslaw Salad recipe. 

This recipe here is very similar to my Creamy coleslaw recipe, however has half the mayo with the addition of a little Horseradish, and Whole Grain Dijon Mustard . 

These extra two ingredients alone give a bit of ‘kick’ to the regular creamy type coleslaw salad. Coleslaw makes the perfect accompaniment to a meal or can be eaten as is.

In summer when I have fresh herbs in the garden, I like to add just a tiny bit of chopped parsley or chives too.

HOW TO MAKE COLESLAW 

  1. For the Coleslaw: In a large bowl, combine cabbage and carrots  (or empty your bag of cabbage carrot mixture into the bowl).
  2. For the Dressing: In a smaller bowl, make the dressing by combining your mayonnaise, horseradish, Dijon mustard, apple cider vinegar, celery salt, sugar, salt and pepper to taste.
  3. Slowly add the dressing into cabbage mixture until you have the desired amount, taste as you go. Let this chill in the fridge up to one hour to let the dressing marinate.

You may need less dressing, depending on how much cabbage your using.

Taste for seasoning and adjust as needed.

The key is to let it marinate in the fridge for a few hours BEFORE serving, this lets the slaw set. Serve along side any summer dish and or double the recipe and make for a crowd.

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review and or picture below. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!