Zuppa Toscana
Zuppa Toscana is a creamy, hearty soup with spicy sausage, crispy bacon, kale and gnocchi simmered in rich chicken broth for cozy comfort.
Servings: 10
Calories: 348kcal
Equipment
- Large Soup Pot
- Measuring Cups and Spoons
Ingredients
- 6 ounces bacon chopped into 1” pieces
- 1 pound hot Italian sausage
- 1 medium yellow onion finely diced
- 1 bulb garlic minced
- 1 teaspoon ground black pepper
- 8 cups chicken stock low sodium
- 6 cups kale roughly chopped
- 2 17- ounce package fresh gnocchi
- 1 cup whipping cream
Instructions
- In a large pot over medium high heat, add the chopped bacon and cook until crispy, about 10 minutes. Transfer cooked bacon to a plate with paper towel for later.
- Leave bacon grease in cook sausage fully breaking it apart into bite sized pieces, then transfer to a separate plate.
- Remove all but a thin layer of grease in the pan and cook onion for about 5 minutes.
- Add in garlic and ground pepper and cook until fragrant.
- Pour in the chicken broth and bring to a boil.
- Remove from heat and add the cooked sausage, kale, gnocchi and whipping cream.
- Stir to combine. Serve with bacon on top.
Notes
- Let the sausage brown in the bottom of the pot over medium heat for maximum flavor.
- Cook the onion in a little bit of excess grease for depth or use olive oil instead.
- Before adding the kale and gnocchi into the soup, simmer gently for 20 minutes over low heat to really pull out the flavors without overcooking.
- Be sure to add the bacon on top to keep it crispy.
- A sprinkle of parmesan cheese or even a parmesan rind simmered in adds so much flavor.
Nutrition
Calories: 348kcal | Carbohydrates: 39g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 510mg | Potassium: 282mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1616IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 4mg
