7 Ingredient Zuppa Toscana Soup
  • 1 pound ground hot (turkey) Italian sausage
  • 1 small white onion, chopped
  • 4 cups chicken broth
  • 1 (12 ounce) jar roasted red peppers, drained & chopped
  • 1 bunch kale, washed & chopped
  • 1 pound potato gnocchi
  • ½ cup evaporated milk (or heavy cream)
  • salt & pepper
  • shaved or grated Parmesan cheese, optional
  • crumbled bacon, optional
  1. Wash and chop the kale then set aside. Dice the roasted red peppers and set aside.
  2. Cook the Italian sausage and onion in a large soup pot over medium high heat. Cook until browned. Stir occasionally, breaking up the sausage as you go. Drain out the fat. You can place sausage mixture onto a plate lined with a paper towel to absorb more of the grease then place back into the pot.
  3. Add the roasted red peppers to the pot along with the chicken broth. Bring this mixture to a simmer over medium-high heat. When it reaches a simmer, reduce the heat to medium-low and add the kale and gnocchi, stir to combine. Cook for 5 minutes or until the gnocchi are cooked through & tender. Stir in the evaporated milk (or heavy cream). Add salt and pepper to taste.
  4. Serve warm with crumbled bacon & Parmesan cheese if desired.
Can be stored in the refrigerator for up to 3 days. The author recommends using hot sausage as it adds so much of the flavor to the soup. I lighted it up using evaporated milk and turkey sausage as suggested.
Recipe by Baked in AZ at http://bakedinaz.com/7-ingredient-zuppa-toscana-soup/