Creamy Gnocchi Soup

My Sicilian ancestors would probably cry to know how much I've always enjoyed Olive Garden, but I was always a sucker for a good lunch deal. When things became off-limits to me with my new vegetarianism, I decided to come up with my own solutions where possible. This was my earliest attempt, as Soup, Salad, and Breadsticks always had such great appeal. This soup is so good, it's cut down my OG cravings to nearly nil, as now I'm happy to make my meatless version of Chicken and Gnocchi Soup at home to enjoy whenever I'd like.

Creamy Gnocchi Soup
Ingredients:
  • 4 cups vegetable broth, divided
  • 1 qt half-and-half
  • 16 oz ready-to-use gnocchi
  • 3/4 cup textured vegetable protein
  • 2 cups kale, chopped
  • 1 cup carrots, shredded
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 4 garlic cloves, minced
  • 1/2 teas dried thyme
  • 1/2 teas dried parsley flakes
  • 1/4 teas ground nutmeg
  • 1 cube vegetable bouillon
  • 4 tbs butter
  • 1/4 cup (30 grams) all-purpose flour
Directions:
  1. Warm 3/4 cup vegetable broth in small saucepan. Add textured vegetable protein and let sit until TVP is reconstituted.
  2. Melt butter in large stock pot. Sauté onion, celery, and garlic until onion is translucent.
  3. Add flour and cook for about 1 minute, whisking constantly.
  4. Slowly add half and half, whisking continuously until thickened, then repeat with vegetable broth.
  5. Add spices, whisking to combine, then add remaining ingredients and cook until carrots and kale are tender and gnocchi and veggie protein are warmed through.