Zuppa Toscana with Gnocchi

Amy Herald


So simple to make, so yummy and great with crusty garlic bread!


☆☆☆☆☆ 0 votes

10 Min
10 Min
Stove Top


  • 1 lb
    mild italian sausage
  • 1 small
    onion, chopped
  • 1 box
    32 oz. chicken stock
  • 1 jar(s)
    (12-ounce) roasted red peppers, drained and diced
  • 1 bunch
    1 bunch kale, stems removed and roughly chopped
  • 1 lb
    frozen potato gnocchi
  • 2 c
    half & half
  • 1/2 tsp
  • 1/8 tsp
  • ·
    grated fresh parmesan cheese (optional)
  • ·
    fresh chopped parsley (optional)

How to Make Zuppa Toscana with Gnocchi


  1. Brown the Italian sausage and onion in a large stockpot or Dutch oven, stir in the roasted red pepper and chicken stock, bring to a simmer.
  2. Add in the chopped kale and gnocchi. Simmer 5 minutes. Add in heavy cream, salt and pepper at the end of cooking.
  3. Garnish with fresh grated parmesan cheese and fresh chopped parsley if desired.

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