Zuppa Toscana (creamy gnocchi soup with kale and sausage)

1 pound ground hot* Italian sausage
1 small white onion, peeled and diced
4 cups good-quality chicken stock
1 (12-ounce) jar roasted red peppers, drained and diced
1 bunch kale, roughly chopped (and stems removed, if desired)
1 pound potato gnocchi
1/2 cup heavy cream
salt and pepper


*I highly recommend using "hot" Italian sausage for this recipe. With so few ingredients, the sausage is actually the ingredient that provides most of the seasoning for this soup. And much of the heat will be dispersed over the multiple servings. So unless you're really averse to spicy food, take the chance and go hot with this one!

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 the mixture to a simmer (still over medium-high heat). 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. (I used about 1 teaspoon salt, 1/2 teaspoon pepper.)

Serving Size: serves 8- 1.5 Cup servings