Italian Gnocchi Soup aka Zuppa Toscana

Italian Gnocchi Soup aka Zuppa Toscana

30 minutes

Ingredients

  • 1 pound hot Italian sausage (ground, 450 g / 15.9 oz)
  • 1 small onion (ground, 450 g / 15.9 oz)
  • 2 cloves garlic (ground, 450 g / 15.9 oz)
  • 4 cups 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

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

Originally posted 2019-02-20 17:30:06.

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