Found this recipe here. Modified it a bit to fit Aaron and I’s tastes a bit better. Goes great with bread and butter and a side salad for a complete meal.
Spicy Zuppa Toscana with roasted red peppers and gnocchi
Ingredients
- 1 pound ground hot Italian sausage
- 1 pound ground regular Italian sausage
- 2 med-large white onions diced
- 6 cloves of garlic
- 8 cups good-quality chicken stock
- 2 12-ounce jar DeLallo roasted red peppers, drained and diced
- 2 bunch kale roughly chopped
- 1 pound DeLallo potato gnocchi
- 1 and 1/2 cups heavy cream
- 2 cupped palmfuls of salt
- 10 shakes of red pepper
- 8 shakes of coarse black pepper
Instructions
- Add both Italian sausages 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.
- Add in onion and garlic. Cook until onion is transparent.
- Add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat).
- Once it reaches a simmer, reduce heat to medium-low and add gnocchi and stir to combine.
- Continue cooking for 20 minutes so the gnocchi can absorb the taste of the broth.
- Stir in the heavy cream, red pepper, salt, and pepper.
- Add Kale.
- Simmer for 20 mins.
- Eat yummy soup.
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