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Ash Tyrrell

Gnocchi Zuppa Toscana Soup Recipe

I still remember the first time I made this Gnocchi Zuppa Toscana soup — I was surprised by how quickly something so rich and comforting came together. The creamy broth, tender gnocchi, and flavorful sausage made it taste like it had been simmering all day.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage spicy or mild – spicy adds a gentle kick, while mild keeps it kid-friendly.
  • 1 lb potato gnocchi – use fresh or vacuum-packed for the best texture; avoid frozen as it can get mushy.
  • 1 medium white onion diced – fresh onion adds sweetness and depth.
  • 4 cloves garlic minced – fresh garlic gives the broth that irresistible aroma.
  • 4 cups chicken stock – low-sodium works best so you can control the salt.
  • 3 cups fresh kale chopped – fresh gives the best color and texture; avoid pre-frozen.
  • 1 cup heavy whipping cream – makes the broth rich and velvety; for a lighter version try half-and-half.
  • Salt and black pepper to taste – season gradually so you don’t overdo it.
  • Freshly grated Parmesan cheese optional, for serving – grating it fresh really makes a difference in flavor.

Method
 

  1. Place your stockpot over medium heat and add the sausage. Break it up with your wooden spoon as it cooks until browned evenly. Toss in the diced onion and sauté until softened and fragrant. Stir in the garlic and cook for about 1 minute to release its aroma without burning.
  2. Pour in the chicken stock, scraping the bottom of the pot to loosen those delicious brown bits. These add depth and flavor to your soup. Bring the mixture to a gentle simmer before moving to the next step.
  3. Stir in the gnocchi and kale. Let them simmer until the gnocchi floats to the top, which means it’s perfectly cooked. The kale will soften and turn a deep green, adding freshness to every bite.
  4. Lower the heat and slowly add the heavy cream, stirring until it blends into a silky, rich broth. Season with salt and pepper, tasting as you go so you don’t over-season.
  5. Ladle the soup into bowls, top with freshly grated Parmesan cheese, and garnish with fresh herbs or crumbled bacon if you want a little extra indulgence. Serve hot with crusty bread for dipping.

Notes

  • Choose high-quality sausage — it’s the main flavor driver.
  • Don’t overcook the gnocchi — it’s ready the moment it floats.
  • Use fresh kale for the best texture and vibrant color.
  • If reheating, add a splash of chicken stock to bring the broth back to life.