Upon request from Caroline Mathias here’s a good one for the soup lovers…this was my husband’s creation. It’s protein and veggie packed and soooo good for soup weather 
we make a huge pot and eat it for days with a crusty chunk of bread!
INGREDIENTS:
1lb hot Italian sausage links (can sub hot chicken sausage to keep fats down)
1tbsp olive oil
1 medium onion chopped
2 large carrots sliced
3 large celery sliced
8oz mushrooms sliced
6 cloves garlic chopped
2 packages gnocchi
1tsp dried Italian seasoning
1/2tsp black pepper
1/4tsp red pepper flakes
1/2tsp salt
8 cups chicken bone broth
2 cups water/chk broth if needs more broth
1 head of kale cut into chunks
DIRECTIONS:
1. Place a large pot over medium-high heat. Cook sausage links, remove and let cool then slice.
2. Add olive oil in the same pan. When oil starts to shimmer, add onions, carrots, celery and mushrooms and cook, stirring occasionally, until onions and mushrooms are soft (about 8 minutes).
3. Add garlic, Italian seasoning and black pepper and continue to cook an additional 30 seconds or until fragrant.
4. Add broth. Cover and simmer until carrots are tender, about 25-30 minutes.
5. When carrots are almost tender, add cooked sausage, kale, and gnocchi. Bring to a boil, reduce heat, stir and simmer until gnocchi is cooked and kale is wilted.
6. Remove from heat and serve with chopped parsley and/or parmesan cheese, if desired.
Macros for 1/6 serving: 18c/15f/21p