Go Back
–+ servings
Easy Zuppa Toscana Soup with Gnocchi
Print Recipe
4.97 from 84 votes

Easy Gnocchi Zuppa Toscana

This easy Zuppa Toscana recipe, inspired by the Olive Garden version, uses store-bought gnocchi as a shortcut to bring this creamy sausage and kale soup together in just 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: Italian
Keyword: 30 minute, chicken, gluten free, kid friendly
Servings: 4 to 6 servings
Author: Ali

Ingredients

  • 1 pound ground Italian sausage (I recommend spicy)
  • 1 medium white onion peeled and diced
  • 3 garlic cloves minced
  • 4 cups chicken stock
  • 1 (1-pound) package gnocchi
  • 2 to 3 cups chopped fresh kale
  • 1 cup heavy whipping cream
  • fine sea salt and freshly-ground black pepper
  • optional toppings: freshly-grated Parmesan cheese crumbled crispy bacon, chopped fresh basil

Instructions

  • Cook the sausage, onions and garlic. Add the sausage and onions to a large stockpot. Cook for 8-10 minutes, using a wooden spoon to break up the sausage as it cooks, until the sausage is browned and the onion has softened. Add garlic and cook for 2 minutes, stirring occasionally.
  • Simmer. Add chicken stock and stir to combine. Continue cooking until the soup reaches a simmer. Add the gnocchi, kale, heavy cream, and stir to combine. Cook for 2 minutes or until the gnocchi float to the surface of the soup.
  • Season. Taste and season the soup with salt and black pepper as needed.
  • Serve. Serve warm, sprinkled with any of your desired toppings, and enjoy!

Notes

Recipe edit: This recipe was edited slightly in 2022 to add onions. The original recipe also included 1 small jar of roasted red peppers (drained and diced), which you are welcome to add in with the chicken stock if you would like!