Description
Zuppa Toscana translates to “Tuscan soup,” traditionally made with potatoes, kale, and sausage. The gnocchi variation swaps the potatoes for soft, chewy dumplings, adding luxurious texture that thickens the broth. It’s creamy, rustic, and indulgent.
Ingredients
Scale
- 1 lb spicy Italian sausage (or mild if preferred)
- 1 lb potato gnocchi (store-bought or homemade)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 bunch kale, stems removed and chopped
- 1 cup half and half (or heavy cream for richness)
- 3 quarts chicken broth (or water with bouillon)
- Salt and black pepper to taste
Instructions
Step 1: Brown the Sausage
Cook the sausage in a large pot until browned. Break into crumbles.
Step 2: Sauté Aromatics
Add onion and garlic; sauté 3-5 minutes.
Step 3: Add Broth and Simmer
Pour in chicken broth; simmer 10-15 minutes.
Step 4: Add Kale, Gnocchi, and Cream
Stir in kale and gnocchi; cook 3-5 minutes. Add half and half; simmer 2-3 minutes.
Step 5: Season and Rest
Adjust salt and pepper; let rest 5 minutes before serving.