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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.