Zuppa Toscana Soup
1 lb ground hot italian sausage, or mild or just italian if you dont like heat
1 small white onion, peeled and diced
4 cups chicken stock
1 (12oz) jar roasted red peppers, drained and diced
1 bunch of kale, roughly chopped (stems removed)
1 lb gnocchi
1/2 cup heavy cream
salt and pepper to taste
Optional toppings: freshly shaved parmesan cheese or crumbled bacon
Add Italian sausage and diced onion to the large stockpot or dutch oven. Cook over medium high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon. Drain out as much of the excess grease as possible.
Then add in the chicken stock and diced roasted red peppers and bring mixture to a simmer. Once it reaches a simmer, reduce heat to medium low and add the kale and gnocchi and stir to combine. Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender. Stir in the heavy cream. Season to taste with salt and pepper. EnJOY!
