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Gnocchi Zuppa Toscana

soup

Gnocchi Zuppa Toscana

Quick and easy Gnocchi Zuppa Toscana! Creamy Italian sausage soup with kale and gnocchi, ready in just 30 minutes.

Prep

10 min

Cook

20 min

Total

30 min

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Ingredients

Serves19

Gnocchi Zuppa Toscana

  • 3.1667 lb Italian sausage (Spicy or mild, to taste)
  • 3.1667 medium White onion (Diced)
  • 9.5 clove Garlic cloves (Minced)
  • 12.6667 cup Chicken Stock
  • 3.1667 lb Gnocchi (Store-bought or homemade)
  • 9.5 cup Fresh kale (Chopped)
  • 3.1667 cup Heavy Cream
  • 0 count fine sea salt (To taste)
  • 0 count Freshly-ground black pepper (To taste)
Servings: 19−+
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Cooking Instructions

  1. 1

    Prepare Aromatics and Sausage

    Heat a large stockpot over medium heat. Add the Italian sausage and diced onion. Cook for 8-10 minutes, breaking the sausage into small pieces until browned. Add minced garlic and sauté for another 2 minutes until fragrant.
    Tip: For less grease, drain the sausage after browning.
  2. 2

    Simmer the Base

    Pour in chicken stock and bring the mixture to a gentle simmer.
    Tip: Add a splash of white wine for deeper flavor.
  3. 3

    Add Kale and Gnocchi

    Stir in the chopped kale and gnocchi. Let the soup cook for 2-3 minutes or until the gnocchi float to the top.
    Tip: Add gnocchi just before serving to avoid overcooking.
  4. 4

    Finish with Cream

    Reduce the heat to low and add the heavy cream. Stir until combined. Taste and adjust seasoning with salt and pepper.
    Tip: For a thicker soup, mash a few gnocchi directly in the pot.
  5. 5

    Serve

    Ladle into bowls and garnish with Parmesan, crispy bacon, or fresh basil if desired.
    Tip: Serve with crusty bread for a complete meal.

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Gnocchi Zuppa Toscana

Quick and Easy Creamy Italian Soup

Prep: 10 min · Cook: 20 min · Total: 30 min · Servings: 19

Ingredients

Gnocchi Zuppa Toscana

  • 3.1667 lb Italian sausage (Spicy or mild, to taste)
  • 3.1667 medium White onion (Diced)
  • 9.5 clove Garlic cloves (Minced)
  • 12.6667 cup Chicken Stock
  • 3.1667 lb Gnocchi (Store-bought or homemade)
  • 9.5 cup Fresh kale (Chopped)
  • 3.1667 cup Heavy Cream
  • count fine sea salt (To taste)
  • count Freshly-ground black pepper (To taste)

Instructions

  1. Prepare Aromatics and Sausage — Heat a large stockpot over medium heat. Add the Italian sausage and diced onion. Cook for 8-10 minutes, breaking the sausage into small pieces until browned. Add minced garlic and sauté for another 2 minutes until fragrant.
  2. Simmer the Base — Pour in chicken stock and bring the mixture to a gentle simmer.
  3. Add Kale and Gnocchi — Stir in the chopped kale and gnocchi. Let the soup cook for 2-3 minutes or until the gnocchi float to the top.
  4. Finish with Cream — Reduce the heat to low and add the heavy cream. Stir until combined. Taste and adjust seasoning with salt and pepper.
  5. Serve — Ladle into bowls and garnish with Parmesan, crispy bacon, or fresh basil if desired.
Gnocchi Zuppa Toscana Recipe | Pantry Savvy