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
Ingredients
Serves4
Gnocchi Zuppa Toscana
- 0.6667 lb Italian sausage (Spicy or mild, to taste)
- 0.6667 medium White onion (Diced)
- 2 clove Garlic cloves (Minced)
- 2.6667 cup Chicken Stock
- 0.6667 lb Gnocchi (Store-bought or homemade)
- 2 cup Fresh kale (Chopped)
- 0.6667 cup Heavy Cream
- 0 count fine sea salt (To taste)
- 0 count Freshly-ground black pepper (To taste)
Cooking 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.Tip: For less grease, drain the sausage after browning. - 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
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
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
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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