Italian Gnocchi Soup aka Zuppa Toscana
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.
