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Gnocchi Zuppa Toscana Recipe

Gnocchi Zuppa Toscana Recipe
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★★★★★

4.9 from 9 reviews

Gnocchi Zuppa Toscana is a hearty and comforting Italian-inspired soup featuring tender Italian sausage, pillowy gnocchi, fresh spinach, and a creamy broth infused with chicken stock and a hint of red pepper flakes for a subtle kick.

Ingredients

Scale

Meat

  • 1 lb Italian sausage

Liquids

  • 4 cups chicken broth
  • 2 cups heavy cream

Vegetables & Greens

  • 3 cups baby spinach

Pasta

  • 1 package (16 oz) gnocchi

Spices

  • 1/2 tsp red pepper flakes

Instructions

  1. Cook the sausage: In a large pot over medium heat, cook the Italian sausage until fully browned and cooked through. Once cooked, drain any excess fat from the pot to keep the broth from being greasy.
  2. Add chicken broth and gnocchi: Pour in the 4 cups of chicken broth and increase the heat to bring it to a boil. Once boiling, add the gnocchi to the pot and cook for 3 to 4 minutes until the gnocchi float to the surface, indicating they are cooked through.
  3. Simmer with cream and spinach: Lower the heat to a gentle simmer, then stir in the 2 cups of heavy cream and 3 cups of baby spinach. Allow the soup to gently simmer until it is heated through and the spinach is fully wilted, about 3 to 5 minutes.
  4. Finish with red pepper flakes and serve: Sprinkle in 1/2 teaspoon of red pepper flakes to add a subtle spicy kick. Stir to combine and serve the soup hot for a satisfying meal.

Notes

  • For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
  • Use spicy Italian sausage for more heat or mild sausage for a gentler flavor.
  • Fresh gnocchi work best, but frozen gnocchi can be used—just increase cooking time slightly.
  • Add diced potatoes or kale for a heartier soup variation.
  • Adjust red pepper flakes according to your heat preference.

Nutrition

Keywords: gnocchi soup, zuppa toscana, sausage soup, creamy soup, italian gnocchi recipe

Find it online: https://dailysimplerecipe.com/gnocchi-zuppa-toscana-recipe/