Description
A creamy, rich twist on the classic Zuppa Toscana, featuring pillowy potato gnocchi, savory Italian sausage, crispy bacon, and tender kale in a garlicky broth. A comforting, one-pot meal perfect for chilly nights!
Ingredients
Units
Scale
For the Soup:
- 1 lb Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 (16 oz) package potato gnocchi
- 2 cups fresh kale, chopped
- 1/2 cup grated Parmesan cheese (for garnish)
Instructions
- Cook the bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the grease in the pot.
- Brown the sausage: Add the Italian sausage and cook until browned, breaking it into crumbles. Drain excess grease if needed.
- Sauté the aromatics: Stir in the diced onion and minced garlic, cooking for 2-3 minutes until fragrant.
- Simmer the soup: Pour in the chicken broth, red pepper flakes, oregano, salt, and black pepper. Bring to a boil.
- Cook the gnocchi: Add the gnocchi and cook according to the package instructions (usually 3-5 minutes, until they float to the top).
- Finish with cream and kale: Stir in the heavy cream and chopped kale, cooking for another 5 minutes until the kale is wilted.
- Serve: Ladle into bowls, garnish with crispy bacon and Parmesan cheese, and serve warm with crusty bread.
Notes
- Substitute spinach for kale for a milder flavor.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers can be stored in the fridge for up to 3 days; reheat gently on the stove.
