7 Ingredient Zuppa Toscana Recipe 475

7-INGREDIENT ZUPPA TOSCANA RECIPE - (4.7/5)

Steps:

• 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.) Serve warm with desired toppings. You can also refrigerate this in a sealed container for up to 3 days. *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! (And if you can't find hot Italian sausage, you can also add in some crushed red chili flakes instead.)

INSTANT POT GNOCCHI ZUPPA TOSCANA

Steps:

• Select the Sauté function on a multi-functional electric pressure cooker (such as Instant Pot®). Add sausage to the pot and sauté for 5 minutes. Stir in onion and garlic and sauté until sausage is browned and crumbled and the onions are translucent, about 3 minutes more. Push Cancel to end Sauté function.
• Pour the chicken stock, water, salt, and pepper into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Add the gnocchi to the pot but do not stir.
• Close the lid and set the cooking time to 0 minutes at High pressure. It will take about 16 minutes for the pot to reach pressure before the cooking time begins. After the timer beeps, allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick release method, about 5 minutes more.
• Open the lid and select the Sauté function one more time. Stir in the kale and heavy whipping cream. Sauté, stirring occasionally until the kale has wilted, about 2 minutes. Push Cancel to end Sauté function.
• Serve in bowls and top with grated Parmesan cheese.

SUPER-DELICIOUS ZUPPA TOSCANA

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.