Zuppa Toscana-Easy and Delicious

As I have said many times I make a weekly menu.  When the temperature begins to drop you can be sure that there is at least one soup listed.  I had purchased some gnocchi last week so I went to Pinterest to find a recipe.  I was immediately drawn to this recipe because it listed only 7 ingredients and Zuppa Toscana is my soup of choice at Olive Garden. 

I have changed the recipe a bit to suit my family and their many preferences.  We prefer the lacitino kale because it seems to be mild and a bit softer.  My kids also don't like spicy foods so I purchased some mild chicken Italian sausage. 

This recipe was way better than I expected.  I don't have much to say except that you should make it now!

 

Zuppa Toscana

slightly adapted from Gimme Some Oven

1lb. ground sweet chicken Italian sausage
1/2 medium onion, diced
32oz. vegetable broth
12 oz. roasted red peppers, chopped (I used this brand)
1 bunch or 5-6 leaves lacinato kale (roughly chopped, large stems removed)
1 lb. mini potato gnocchi (I used this brand)
1/2 cup heavy cream
salt and pepper, to taste
Optional: grated parmesan

In a stock pot, brown the Italian sausage along with the diced onion over medium heat.  Make sure the sausage is broken up into nice size bites for the soup.  Drain any grease from the pot.  Return the pot to medium heat and add the broth plus diced roasted red peppers.  Once the soup comes to a simmer add the roughly chopped kale and gnocchi.  Cover and continue to simmer for 5 minutes.  Add the 1/2 cup heavy cream and heat just until warm.  Salt and pepper to taste. 

I added a little bit of grated parmesan to each serving. 

Enjoy!