Italian Gnocchi Soup aka Zuppa Toscana

Italian Gnocchi Soup aka Zuppa Toscana

Ingredients

• 1 lb hot Italian sausage ((ground, 450 g / 15.9 oz))
• 1 small onion ((ground, 450 g / 15.9 oz))
• 2 clove garlic ((ground, 450 g / 15.9 oz))
• 4 cup bone broth ((ground, 450 g / 15.9 oz))
• 1 pepper (red medium
• 1 cup chopped kale ((ground, 450 g / 15.9 oz))
• 1 batch gnocchi ((ground, 450 g / 15.9 oz))
• 1/2 cup heavy cream ((ground, 450 g / 15.9 oz))
• sea salt
• cracked black pepper
• chopped parsley
• crumbled bacon
• parmesan cheese

Instructions

1. Heat a large stockpot or dutch oven over medium-high heat.
2. Add sausage, onion and garlic.
3. Cook over until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon.
4. Drain out as much of the excess grease as possible.
5. Add in the bone broth and diced red peppers to the pot and bring the mixture to a simmer.
6. Reduce heat to medium-low and add the kale and cook for an additional 5 minutes Add gnocchi & cream and stir to combine.
7. Season to taste with salt and pepper.
8. Garnish and serve warm.