Gnocchi Zuppa Toscana

Gnocchi Zuppa Toscana

from skinnyspatula.com
35 min

Gnocchi Zuppa Toscana is the comfort food you never knew you needed! Made with low-fat Italian sausages, kale and gnocchi instead of potatoes, this soup is hearty and satisfying, just perfect for a chilly winter evening.

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
  • 1/4 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)
  • 1/3 cup (30 g) grated Parmesan
  • Salt and freshly ground black pepper to taste

Directions

  1. 1

    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.

  2. 2

    Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned, about 8-10 minutes.

  3. 3

    Stir in the minced garlic, Italian herbs mix and red chili flakes and continue to cook for 1 minute.

  4. 4

    Pour in the chicken stock and bring to a simmer.

  5. 5

    Add the fresh gnocchi and kale and cook for 2-3 minutes or until the gnocchi is cooked through and the kale is wilted.

  6. 6

    Reduce the heat to low and stir in the half and half and grated Parmesan.

  7. 7

    Season the soup with salt and pepper to taste and serve immediately.