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
- 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
- Wash and chop the kale then set aside. Dice the roasted red peppers and set aside.
- 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.
- 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.
- 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 Source: Gimme Some Oven
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