Gnocchi Zuppa Toscana is a delightful and comforting soup that brings the flavors of Italy right to your kitchen. This hearty dish combines savory Italian sausage with tender gnocchi and nutrient-rich Tuscan kale, all simmered in a rich chicken stock.
The addition of garlic and aromatic herbs adds depth, while a splash of half and half and a sprinkle of Parmesan cheese create a creamy, indulgent finish. Perfect for chilly evenings or any time you crave a warm, satisfying meal, this soup is sure to become a family favorite!
Gnocchi Zuppa Toscana
Ingredients:
1
tablespoon olive oil
1 medium onion, diced
1 lb (450 g) low-fat Italian sausage, casings removed
2 large garlic cloves, minced or grated
1 teaspoon Italian herbs mix
¼ teaspoon red chili flakes
6 cups (1.5 liter) low-sodium chicken stock
1 lb (450 g) fresh gnocchi
4 cups (100 g) Tuscan kale (cavolo nero), chopped
1 cup half and half (single cream)
⅓ cup (30 g) grated Parmesan
Salt and freshly ground black pepper to taste
Instructions:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned, about 8-10 minutes.
Stir in the minced garlic, Italian herbs mix and red chili flakes and continue to cook for 1 minute.
Pour in the chicken stock and bring to a simmer.
Add the fresh gnocchi and kale and cook for 2-3 minutes or until the gnocchi is cooked through and the kale is wilted.
Reduce the heat to low and stir in the half and half and grated Parmesan.
Season the soup with salt and pepper to taste and serve immediately.