Easy Gnocchi Zuppa Toscana Recipe
If you’re craving a bowl of cozy soup that practically hugs you from the inside, look no further than Easy Gnocchi Zuppa Toscana. This riff on the classic Italian favorite blends pillowy potato gnocchi, spicy Italian sausage, vibrant kale, and a splash of luscious cream for a weeknight-friendly, soul-warming meal. It’s the perfect mix of rustic flavors and creamy, craveable texture, and you’ll be amazed at how simple it is to bring this comforting dish to life in just under 40 minutes. Whether you’re preparing dinner for the family or impressing company, Easy Gnocchi Zuppa Toscana is destined to become your new go-to soup recipe.
Ingredients You’ll Need
Simple but thoughtfully chosen ingredients make this soup shine, each adding its own unique character. Don’t skip on the details — every component brings flavor, texture, and heartiness for a truly memorable bowl of Easy Gnocchi Zuppa Toscana.
- Olive oil: Adds a subtle richness to the base and helps all the flavors meld together right from the start.
- Bacon (4 slices, chopped): Delivers smoky, salty depth with irresistibly crispy bits for topping.
- Italian sausage (1 pound): Mild or spicy, this is the soul of the soup, adding savory spice and heartiness.
- Yellow onion (1 medium, diced): Gives a fragrant, lightly sweet backbone to every spoonful.
- Garlic (3 cloves, minced): Brings aromatic punch and warmth to balance the other flavors.
- Chicken broth (4 cups): The savory liquid foundation that ties all the ingredients together.
- Potato gnocchi (1 pound): The pillowy star that adds comforting, tender bites throughout.
- Fresh kale (3 cups, chopped): For a pop of color and a delicious, earthy note that pairs beautifully with the creamy base.
- Heavy cream (1 cup): Swirls in silky richness and gives the soup its velvety finish.
- Salt and black pepper (to taste): Brings out all the best flavors, so season well!
- Red pepper flakes (optional): For an extra tickle of heat if you love a little kick.
- Grated Parmesan cheese (for serving): Melts into the hot soup for a salty, savory finish you’ll crave.
How to Make Easy Gnocchi Zuppa Toscana
Step 1: Crisp the Bacon
Start by heating olive oil in a big pot or Dutch oven over medium heat. Dice up the bacon and let it sizzle away until perfectly crisp, about five minutes. Scoop the bacon out with a slotted spoon and set it aside for topping the soup later (this step adds loads of deliciousness — don’t be tempted to skip!) but keep those flavorful drippings in the pot.
Step 2: Cook the Sausage
Add the Italian sausage to the pot, using a wooden spoon to crumble it as it cooks. Whether you pick mild or spicy, cook the sausage until it’s browned all over and completely cooked through, which usually takes 5 to 7 minutes. If there’s a lot of grease left, drain off a bit, but leave enough to keep all that rich flavor.
Step 3: Soften the Onion and Garlic
Stir in the diced onion and let it gently soften for 3 to 4 minutes until translucent and fragrant. Next, toss in the minced garlic and cook for just about a minute — enough time for the kitchen to fill with unbeatable aroma but before the garlic browns.
Step 4: Add Broth and Cook the Gnocchi
Pour in the chicken broth and crank up the heat to bring everything to a lively boil. Dump in the potato gnocchi and watch closely — as soon as they float to the surface (about 2 to 3 minutes), they’re done! The gnocchi cook fast, and their pillowy texture is the secret to this soup’s luxurious mouthfeel.
Step 5: Simmer with Kale and Cream
Reduce the heat to medium-low and stir in the chopped kale and heavy cream. Let this gently bubble for another five minutes, just long enough for the kale to wilt and the soup to take on a dreamy, creamy hue. Taste and add salt, black pepper, and red pepper flakes if you’re in the mood for a dash of warmth.
Step 6: Finish and Serve
Ladle generous portions of Easy Gnocchi Zuppa Toscana into bowls. Sprinkle each with the crispy bacon reserved earlier and a good shower of grated Parmesan cheese. This is your invitation to dig in, preferably with hunks of crusty bread at the ready!
How to Serve Easy Gnocchi Zuppa Toscana
Garnishes
Just before serving, top each bowl with crunchy bacon, freshly grated Parmesan, and a fluttering of red pepper flakes for color and zip. If you’re feeling extra fancy, add a swirl of extra cream or a sprinkle of chopped fresh parsley for vibrant green contrast. These little touches take the whole experience of Easy Gnocchi Zuppa Toscana to the next level!
Side Dishes
No bowl of this soup is complete without something hearty to mop up the last drops — think thick slices of toasted sourdough or a basket of warm, crusty baguette. For an Italian-American feast, pair your Easy Gnocchi Zuppa Toscana with a bright Caesar salad or a platter of marinated olives to balance out the richness.
Creative Ways to Present
Try serving the soup in rustic ceramic bowls or oversized mugs for a cozy, pub-style vibe. For parties, ladle the soup into small cups and top with tiny breadsticks for a fun appetizer. If you love hosting, set up a topping bar with bacon, cheese, and herbs so everyone can customize their own Easy Gnocchi Zuppa Toscana creation.
Make Ahead and Storage
Storing Leftovers
Let your leftover Easy Gnocchi Zuppa Toscana cool to room temperature before transferring it to an airtight container. Stored in the fridge, it’ll stay fresh and tasty for up to three days. The flavors actually deepen overnight, so leftovers can be even better than the first bowl!
Freezing
While you can freeze this soup, keep in mind that the texture of gnocchi and cream can change a little in the freezer. For best results, freeze any base soup before adding the gnocchi and cream, then add those fresh after reheating. If you do freeze the finished soup, let it thaw overnight in the fridge and stir well before reheating.
Reheating
Gently reheat Easy Gnocchi Zuppa Toscana over medium heat on the stovetop, stirring occasionally until heated through. Try not to let it boil, as that can separate the cream. Add a splash of extra broth or cream if the soup thickened up in the fridge. Microwave reheating works for small portions, but use medium power and stir every minute to keep things creamy.
FAQs
Can I use frozen gnocchi instead of shelf-stable?
Absolutely! Frozen gnocchi works beautifully in Easy Gnocchi Zuppa Toscana; just pop it straight into the hot broth and cook until the dumplings float to the surface.
Is it possible to make this soup dairy-free?
Yes, simply swap the heavy cream with your favorite unsweetened plant-based creamer or canned coconut milk. The soup will still turn out creamy and satisfying, but keep in mind the flavor will subtly shift depending on the substitute.
How spicy is this soup with spicy Italian sausage?
If you choose spicy Italian sausage, the broth will have a nice gentle heat, but the cream helps mellow things out. To dial up the spice, add extra red pepper flakes to taste, or stick with mild sausage for a family-friendly version.
Can I use spinach instead of kale?
Definitely! Spinach wilts quickly and is a lovely tender option. Just add it right at the end before serving, since it won’t need much simmering.
What can I substitute for bacon?
If you prefer, use pancetta or turkey bacon, or skip it entirely for a lighter Easy Gnocchi Zuppa Toscana. The soup is still full of flavor from the sausage and aromatics even without bacon.
Final Thoughts
So if you’re searching for a crowd-pleasing comfort food that’s as easy as it is impressive, let Easy Gnocchi Zuppa Toscana be the next dish you share with family or friends. This cozy soup is brimming with flavor, warmth, and joy — the kind of recipe you’ll make again and again. Ladle up, get cozy, and enjoy!
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Easy Gnocchi Zuppa Toscana Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy soup inspired by Olive Garden’s Zuppa Toscana but with a twist of gnocchi added for a hearty meal. This Easy Gnocchi Zuppa Toscana is a flavorful blend of Italian sausage, bacon, kale, and potato gnocchi in a rich, creamy broth.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 4 slices bacon, chopped
- 1 pound Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 pound potato gnocchi
- 3 cups chopped fresh kale
- 1 cup heavy cream
- Salt and black pepper to taste
- Red pepper flakes (optional)
For serving:
- Grated Parmesan cheese
Instructions
- Heat the olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Cook bacon: Add chopped bacon and cook until crispy, about 5 minutes. Remove bacon and set aside.
- Cook sausage: Add Italian sausage to the pot, cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess grease if needed.
- Add aromatics: Stir in diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute.
- Simmer soup: Pour in chicken broth, bring to a boil. Add potato gnocchi and cook according to package instructions. Reduce heat, stir in kale and heavy cream. Simmer for 5 minutes.
- Season and serve: Season with salt, black pepper, and red pepper flakes. Ladle into bowls, top with crispy bacon and Parmesan cheese. Serve warm.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- This soup tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 860mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 95mg
