Gnocchi Tuscan Soup
A creamy, hearty soup featuring Italian sausage, fresh kale, and tender gnocchi, perfect for warming up on dreary days.
Ingredients
Main Ingredients
- 1 pound low-fat Italian sausage You can substitute spicy sausage for extra heat.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth Vegetable broth can be used for vegetarian option.
- 1 bunch kale, chopped Can substitute with spinach for a milder flavor.
- 1 pound gnocchi Fresh gnocchi cooks faster than frozen or dried varieties.
- 1 cup heavy cream Can substitute with half-and-half or evaporated milk.
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
Preparation
- In a large pot over medium heat, add the low-fat Italian sausage, breaking it apart as it cooks. Stir occasionally for 5-7 minutes until browned.
- Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 3-4 minutes.
Cooking
- Pour in the chicken broth and bring to a simmer for 5 minutes.
- Add the chopped kale and gnocchi, cooking for another 5 minutes until the gnocchi are tender.
- Incorporate the heavy cream, season with salt, pepper, and red pepper flakes, then heat through for a couple of minutes.
Serving
- Ladle the soup into bowls, garnishing with fresh herbs or croutons if desired. Serve with crusty bread.
Notes
Allow the soup to cool before storing. It can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat over low heat, stirring occasionally.