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Noelle

Spicy Zuppa Toscana with roasted red peppers and gnocchi

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Soups
Cuisine: Italian
Ingredients Method

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

Method
 

  1. 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.
  2. Drain out as much of the excess grease as possible.
  3. Add in onion and garlic. Cook until onion is transparent.
  4. Add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat).
  5. Once it reaches a simmer, reduce heat to medium-low and add gnocchi and stir to combine.
  6. Continue cooking for 20 minutes so the gnocchi can absorb the taste of the broth.
  7. Stir in the heavy cream, red pepper, salt, and pepper.
  8. Add Kale.
  9. Simmer for 20 mins.
  10. Eat yummy soup.