This Creamy Sausage & Kale Soup with Gnocchi is ready in about 30 minutes, and incredibly warm and comforting, making it the ultimate winter soup! If you like Olive Garden’s Zuppa Toscana, you’ll love this Zuppa Toscana with Gnocchi even more! This easy soup is loaded with Italian sausage, kale, leeks and potato gnocchi in a creamy broth.
Traditionally, Zuppa Toscana is made using potatoes and includes pancetta or bacon. I skip the pancetta, and swap in the gnocchi for potatoes. The gnocchi cooks in the broth, absorbing all of that flavor. I like the kind that you find in the refrigerated section at the grocery store with the other fresh pasta. I have been on a gnocchi kick lately, and I think that this is my new favorite way to eat it. It may even be my new favorite soup. Even my boys, who aren’t usually big soup fans, had seconds. I made sure that we saved all the leftovers for me though!
Zuppa Toscana with Gnocchi takes no time at all to cook, and if you prepare the ingredients ahead of time, you can probably have dinner on the table in 20 minutes. Unlike other soups, where you have to cook the pasta or rice separately, the gnocchi cooks right in the broth, making this a one pot meal.
If you decide that you want to make this soup in your slow cooker, simply cook the sausage with leeks and garlic until the sausage is cooked through, and the leeks are soft and translucent, drain excess fat and add them to the base of slow cooker with chicken stock. Cook on low for 6-8 hours. About 30 minutes before serving, stir in cream and gnocchi. Let cook 30 minutes. Stir in kale and let cook another 5 minutes. It really is easier to make on the stove top. To make Zuppa Toscana in the Instant Pot, set to sauté setting, and cook sausage and leeks until the leeks are soft and translucent and the sausage is cooked through. Drain excess fat, and then add gnocchi and chicken stock to pot. Set valve to sealing position and cook for 4 minutes on manual high pressure. Let pressure naturally release for 5 minutes. Stir in the cream and kale, and keep stirring until the kale wilts – about 2 more minutes.
How To Make Zuppa Toscana a Freezer Meal
Making this recipe a freezer meal is simple. To turn Zuppa Toscana with Gnocchi into a freezer meal, cook sausage, red pepper, leeks and garlic until sausage is cooked through, and leeks are soft and translucent – about 10-12 minutes. Remove from heat, drain excess fat and let cool completely. Add sausage and vegetables to a labeled quart size ziplock bag. Freeze flat.
To cook, add frozen sausage and vegetables to a stock pot, and add chicken stock and gnocchi. Bring to a boil, and let simmer for 10-15 minutes, heating sausage and vegetables through completely. Stir in cream and kale, and let cook 5 minutes, until kale is wilted.
Zuppa Toscana with Gnocchi
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