Easy Gnocchi Zuppa Toscana
This easy Zuppa Toscana recipe, inspired by the Olive Garden version, uses store-bought gnocchi as a shortcut to bring this creamy sausage and kale soup together in just 30 minutes.
Foto: Gimme Some Oven — Ali
Ingredients
- 1 pound ground Italian sausage (I recommend spicy)
- 1 medium white onion, peeled and diced
- 3 g arlic cloves, minced
- 4 cups chicken stock
- 1 (1-pound) package gnocchi
- 2 to 3 cups chopped fresh kale
- 1 cup heavy whipping cream
- fine sea salt and freshly-ground black pepper
- optional toppings: freshly-grated Parmesan cheese, crumbled crispy bacon, chopped fresh basil
Steps
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Add the sausage and onions to a large stockpot. Cook for 8-10 minutes, using a wooden spoon to break up the sausage as it cooks, until the sausage is browned and the onion has softened. Add garlic and cook for 2 minutes, stirring occasionally.
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Add chicken stock and stir to combine. Continue cooking until the soup reaches a simmer. Add the gnocchi, kale, heavy cream, and stir to combine. Cook for 2 minutes or until the gnocchi float to the surface of the soup.
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Taste and season the soup with salt and black pepper as needed.
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Serve. Serve warm, sprinkled with any of your desired toppings, and enjoy!
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| ground Italian sausage | 1 pound | Rp 15.000/350ml | Rp 3.571 |
| medium white onion | 1 | - | - |
| arlic cloves | 3 g | - | - |
| chicken stock | 4 cups | - | - |
| 1 | - | - | |
| to 3 cups chopped fresh kale | 2 | - | - |
| heavy whipping cream | 1 cup | - | - |
| fine sea salt and freshly-ground black pepper | - | - | - |
| optional toppings | - | - | - |
*Estimated market prices, may vary by region
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