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Zuppa Toscana

Prep Time 20 mins
Total Time 20 mins
Cooking Method:
Courses: , ,
Servings: 4
Ingredients
  • 1 red bell pepper (Or 12 oz jar roasted red peppers, drained and diced)
  • 1 lb hot Italian sausage
  • 1 onion (diced)
  • 5 clove garlic (minced)
  • 6 cup chicken stock
  • 1 bunch Tuscan kale (roughly chopped)
  • 1 lb potato gnocchi
  • 1 cup heavy cream
  • salt and pepper
Instructions
  1. 1
    Set oven to broil. Halve red pepper and coat skin with olive oil. Place on baking sheet and broil until skin is charred. Set aside. When cool enough to handle, peel off charred skin and discard. Chop peppers to add later.
    Skip this step if using jarred roasted red peppers.
  2. 2
    In large stockpot, brown sausage with diced onion. Add garlic and cook for another minute or until fragrant.
  3. 3
    Add chicken stock, prepared roasted peppers, and bring to a simmer over medium-high heat. Add kale and gnocchi and cook for 5 minutes or until gnocchi and kale are tender. Stir in the cream and season to taste with salt and pepper.
  4. 4
    Serve with shredded Parmesan if desired.