Craving a bowl of warm, comforting soup on a chilly autumn evening? Look no further than this Gnocchi Zuppa Toscana! Imagine tender, pillowy gnocchi swimming in a creamy, flavorful broth alongside savory Italian sausage, fresh kale, and hearty potatoes. This isn’t just soup; it’s a hug in a bowl, a taste of Tuscany right in your own kitchen. And it is so easy to make! As the leaves change color and the air turns crisp, this gnocchi version of the classic Zuppa Toscana will quickly become a family favorite. The delightful combination of creamy broth and chewy gnocchi is incredibly satisfying.
My journey with Italian cooking started with my grandmother, who always said, “The best meals are made with love and simple ingredients.” This recipe is a testament to that philosophy. For over 10 years, I’ve been tweaking and perfecting this recipe, sharing it with friends and family, and I’m thrilled to finally share it with you. I have learned that the key to a great Zuppa Toscana lies in the quality of the sausage and the freshness of the kale. This Gnocchi Zuppa Toscana recipe is optimized for Google Discover to bring the warmth and joy of Italian cuisine to your table.
Expert Tips
- Brown the Sausage Well: Don’t rush this step! A good sear on the sausage adds depth and richness to the overall flavor.
- Use Fresh Kale: While frozen kale can work in a pinch, fresh kale provides a better texture and flavor. Be sure to remove the tough stems before chopping.
- Adjust the Spice Level: If you prefer a milder soup, use mild Italian sausage or reduce the amount of red pepper flakes.
- Don’t Overcook the Gnocchi: Gnocchi cooks quickly, so add it towards the end of the cooking time and simmer until it’s tender.
- Taste and Adjust Seasoning: Always taste the soup before serving and adjust the salt and pepper to your liking.
- Add a squeeze of lemon juice: For brightness!
- Make it Vegetarian: Simply omit the sausage and add a can of cannellini beans for protein. You can also use vegetable broth instead of chicken broth.
Storage & Reheating
- Storage: Store leftover Gnocchi Zuppa Toscana in an airtight container in the refrigerator for up to 3 days. The gnocchi may absorb some of the broth as it sits.
- Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a little broth or water to thin it out if it has thickened too much. You can also reheat it in the microwave.
Freezing: While you can* freeze this soup, I don’t recommend it as the gnocchi can become mushy. If you do freeze it, let it cool completely before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator before reheating.
FAQ
Can I use a different type of sausage?
Absolutely! While Italian sausage is traditional, you can use any type of sausage you like. Chorizo, andouille, or even chicken sausage would all be delicious in this soup. Just be sure to adjust the seasoning accordingly.
Can I make this soup vegetarian?
Yes! Simply omit the sausage and add a can of drained and rinsed cannellini beans for added protein. You can also use vegetable broth instead of chicken broth to keep it completely vegetarian.
Can I use frozen kale?
Yes, you can use frozen kale in a pinch. Be sure to thaw it completely and squeeze out any excess water before adding it to the soup. However, fresh kale provides a better texture and flavor.
How can I make this soup spicier?
If you like a spicier soup, use hot Italian sausage or add more red pepper flakes to the recipe. You can also add a pinch of cayenne pepper or a dash of hot sauce.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time. In fact, the flavors often meld together even more when it sits in the refrigerator overnight. Just be aware that the gnocchi may absorb some of the broth as it sits, so you may need to add a little extra broth or water when reheating.
Why is my soup so thick?
The soup may thicken as it sits due to the starch in the potatoes and gnocchi. If your soup is too thick, simply add a little broth or water to thin it out to your desired consistency.
Can I use sweet potatoes instead of Yukon gold potatoes?
Yes! Sweet potatoes will add a touch of sweetness and a vibrant color to the soup. They also provide a different set of nutrients. Be sure to dice them into similar sized pieces as the Yukon gold potatoes for even cooking.
So, there you have it my Gnocchi Zuppa Toscana recipe! It’s a comforting, flavorful, and easy-to-make soup that’s perfect for any occasion. Whether you’re looking for a quick weeknight meal or a cozy weekend dinner, this soup is sure to please. I encourage you to try it out and let me know what you think in the comments below. And don’t forget to share this recipe with your friends and family who love Italian food! For more delicious soup recipes, be sure to check out my Creamy Tomato Soup and my Chicken Noodle Soup recipe. Get ready to savor the taste of Tuscany in every spoonful! Happy cooking!
PrintCreamy Gnocchi Zuppa Toscana Dreamy Comfort
Creamy Gnocchi Zuppa Toscana Enjoy ultimate comfort food This easy recipe is packed with flavor Try it today
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: Italian
Ingredients
- 1 pound Italian sausage, removed from casings
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 pound Yukon gold potatoes, peeled and diced
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound fresh kale, stems removed and chopped
- 1 pound gnocchi
- 1/2 cup heavy cream
- 2 tablespoons freshly squeezed lemon juice
- Fresh parsley, for garnish
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat. Crumble the sausage as it cooks and cook until browned and cooked through. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
- Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the diced potatoes, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender.
- Stir in the chopped kale and cook until wilted, about 3-5 minutes.
- Add the cooked sausage and gnocchi to the pot. Simmer until the gnocchi are tender and float to the surface, about 3-5 minutes.
- Stir in the heavy cream and lemon juice. Heat through, but do not boil.
- Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.
Notes
Craving a bowl of warm, comforting soup? This Gnocchi Zuppa Toscana features tender gnocchi, savory Italian sausage, fresh kale, and creamy broth. It’s a hug in a bowl, perfect for fall and incredibly easy to make!
