Zuppa Toscana

Creamy Gnocchi Soup with Kale and Sausage

 Ingredients

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1 pound hot Italian sausage (I use poultry sausage)

1 onion – diced

6 cups chicken stock

1 (12-ounce) jar roasted red peppers, drained and rough chopped

1 pound package mini gnocchi

1 bunch kale, remove stems and rough chop

½ heavy cream or half and half

Salt and pepper to taste

 Method

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1. Cook onion and sausage in large stockpot over medium high heat until sausage is browned, breaking up with a spoon.  If using poultry sausage, use a little olive oil in pan first. 

2. Add in chicken stock and peppers and bring mixture to a simmer.  Add in gnocchi and kale and simmer over medium-low heat until kale is tender (about 20 minutes). 

3. Stir in cream and salt and pepper to taste.  Usually, I just need pepper.  Simmer over low for another 10 minutes