Tuscan Gnocchi Soup

5 standard portions

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Ingredients

• 10 chicken chipolata sausages ((or 8 regular) (£1.99))
• 1 onion (finely diced (£0.30))
• 4 cloves garlic (finely chopped (£0.10))
• 80 g sundried tomatoes ((£0.75))
• 200 g cherry tomatoes (halved (£0.99))
• 500 g gnocchi ((£0.99))
• 100 g kale ((£0.50))
• 200 g cream cheese ((£1.29))
• 30 g parmesan (finely grated, plus extra to serve (£0.41))
• fresh basil (to serve (£0.50))
• 2 tbsp oil from the sundried tomato jar
• salt (to taste)
• 1 tsp coarsely ground black pepper
• 1 tbsp tomato puree
• 1 tsp Italian seasoning
• 1 tsp paprika
• 1.4 litres chicken stock
• 1 tbsp white wine vinegar
• 1.5 tbsp cornflour (+ 2 tbsp cold water)

Method

1. Add 1 tbsp of oil from the sundried tomato jar to a large pot or deep pan over a high heat. Squeeze the sausages out of their casings and add to the pan, breaking the meat up as it browns until you've got good colour. It doesn't need to be cooked through yet. Remove and set aside.
2. Reduce the heat to medium-low and add another tbsp of sundried tomato oil, the onion, garlic and sundried tomatoes. Season with salt and lots of black pepper. Cook for around 5 minutes until softened.
3. Stir in the tomato puree, cherry tomatoes, Italian seasoning, black pepper and paprika. Cook out for a couple of minutes.
4. Pour in the chicken stock, then add the gnocchi, kale and the browned sausagemeat. Cook for around 5–10 minutes until the gnocchi is tender and the kale has softened.
5. In a bowl, add a ladle of the soup to the cream cheese and whisk to combine. This prevents the cream cheese from splitting when added to the hot pan. Mix the cornflour with the cold water to make a slurry.
6. Add the cream cheese mix, parmesan, white wine vinegar and cornflour slurry. Cook for a further 2 minutes on a low heat, then serve or divide into meal prep containers. Top with fresh basil, an extra sprinkle of parmesan and a crack of black pepper.