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7 Ingredient Zuppa Toscana Soup

January 30, 2015 By Adell Leave a Comment

Hot sausage, roasted red peppers, onion, gnocchi & kale combine to make an easy & flavorful soup! 
Easy dinners are right up my alley. I mean, what is it about the afternoon? It seams like when I’m trying to get dinner made, my kids fall to pieces. It can be quite the crazy time. I try to be patient but sometimes I get so frustrated when I’m almost done making dinner and my kids are in the kitchen complaining about being SO hungry and they need a snack. You know, kids get “hangry” too 😉 It’s like I can’t get dinner on the table fast enough! Anyone else with me?! So when I see a recipe with minimal ingredients, I’m all about it.

 

We are big fans of potatoes and love the original Zuppa Toscana soup so I was really excited to try out this recipe. I used evaporated milk in place of the heavy cream and turkey sausage instead of pork (as Ali suggested, to lighten it up) and it turned wonderful! I actually couldn’t find ground turkey hot sausage so I just bought the links and took it out of the casing.
My bunch of kale was pretty big, and I added it all in. I would add as much as you like even if it’s not the whole bunch, just add it till it looks good to you. I am always trying to get my veggies in so I went for the whole bunch!

 

7 Ingredient Zuppa Toscana Soup
 
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Ingredients
  • 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
Instructions
  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.
Notes
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.
3.2.2925
Recipe Source: Gimme Some Oven
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Filed Under: DINNER, Soup

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Hey, I'm Adell. I love chocolate, AZ winters & sharing recipes with you! This is a place where family favorites live on, cookies meet kale and a little bit of everything in between! Welcome! read more...

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