Paleo Gnocchi Soup


I am loving the change in weather this week! It’s finally chilly, which means I am busting out all the soup recipes! This recipe was inspired by the produce that I found while shopping at Trader Joe’s and Sprouts.

winter soup brussel sprouts potatoes kale.JPG

I found these beautifully colored brussel sprouts, fingerling potatoes, and some nice leafy green kale. I knew I wanted to make a soup from it all, and had some extra homemade bone broth in the freezer to use too! My husband, Casey was starting to feel a cold coming on so I knew a soup would be perfect and the bone broth is amazing for helping to build up immune support!


  • 1 lb organic ground turkey

  • 2 teaspoons Italian seasoning

  • 1 medium onion, diced

  • 3 cloves of garlic, minced

  • 1/3 cup fingerling potatoes, chopped

  • 1/3 cup brussel sprouts, sliced in half

  • 1 large kale leaf, stem removed and chopped

  • salt and pepper

  • 6 cups Chicken or Turkey bone broth (homemade recipe below)

  • 1/4 cup coconut cream

  • evoo

  • 1-2 packages Trader Joe’s Cauliflower Gnocchi


In a large dutch oven, over medium heat brown the ground turkey. Add a tablespoon or so of evoo, brussels and potatoes. Cook until beginning to brown on the edges. Add the onion and garlic and more evoo if needed. Cook a few more minutes, until onions are tender. Season with salt and pepper. Add the bone broth and coconut cream, bring to a simmer then turn the heat to low.

In a skillet over medium heat add evoo and the cauliflower gnocchi. Cook until heated through and the edges become golden brown and crispy. I found that these taste best in the soup when they are added to each bowl right before serving. That way they do not become mush in the soup, but still have some of the crispy texture.

Just before serving toss the kale into the soup and stir. Add the gnocchi to each bowl right before serving and enjoy!


  • Organic Chicken necks and feet

  • Water

  • 3 tablespoons apple cider vinegar

  • 2 bay leaves

  • Sea salt and black pepper

  • 5 garlic cloves

  • vegetables of choice (onion, carrots, celery, ect)

Place all of the ingredients into a large stock pot and add enough water to cover the chicken bones, but be sure to leave room for the water to boil. Turn to high and bring to a boil, reduce heat to low and simmer for 24 hours.