This zuppa toscana and gnocchi soup is the ultimate mix up. I prefer the creaminess from the gnocchi soup, but love the sausage and kale from the zuppa toscana, so what’s a girl to do? Put them together of course!
I was never super impressed by each of these soups on their own, but man does it do something when they are mixed together. This is now the way my family requests it. I must admit, I’ve never tried the actual zuppa toscana soup from Olive Garden, as we don’t eat pork. I’ve relied on close friends who say the knock off is just as good, if not better than the OG.
I know it’s only the end of July, but fall will be here in a blink. Plus, we actually enjoy soup and chili all throughout the year. Lets get to it, this is how we make it…
Notes…
We feel that the potato gnocchi are a bit too big once cooked and find ourselves cutting them in half while eating. You can cut them in half before cooking like we now do, or leave this step out if the full size doesn’t bother you.
Also, I use the Gimme Lean Meatless Veggie Sausage and my meat eaters can’t tell a difference. Don’t you love when that happens? Since the veggie sausage is not the real deal, it doesn’t put out a lot of fat. To combat this, I add a butter and olive oil combo to the pan when browning it. I also like to use a nonstick skillet, because it likes to stick.
Lastly, we love both spinach and kale. We’ve made this soup multiple times with both, so use whichever one you prefer or have on hand.
To a large pot add the olive oil and butter. Next, add the veggie sausage and cook until brown and crumbly.
Remove the sausage with a slotted spoon and set it aside while you let the trifecta of veggies cook. Onion, carrots and celery cooking together is one of the best smells in the world, don’t you agree?
Next add the garlic and flour. Cook for a couple of minutes to get the raw taste out of the flour. Pour in the veggie broth and crushed red pepper and whisk together. Add the sliced potatoes cook for 10 minutes. Add in the halved gnocchi and simmer for 5 more minutes. Next, add in the kale/spinach and half and half.
Let everything warm back up and serve hot in bowls with a crusty chunk of garlic bread.
Zuppa Toscana & Gnocchi Soup
Savory, creamy and delicious. Full of chunks of potato, gnocchi and sausage. This soup is sure to satisfy whether it's cold out or not!
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 14 oz meatless veggie sausage
- 1 medium onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- 1/4 cup flour
- 3 cups vegetable broth
- 2 medium potatoes, thinly sliced
- 1/2 package potato gnocchi, each cut in half
- 3 cups kale or spinach, chopped
- 2 cups half and half
- salt and pepper, to taste
- 1 tsp crush red pepper flakes
- parmesan cheese
Instructions
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Warm the olive oil and butter in a large pot, add and brown the sausage. When done, remove with a slotted spoon and set aside.
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Next, add in the diced onion, carrot and celery, cook until tender. Stir in the garlic and cook for 1 minute, do not burn.
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Sprinkle in the flour and cook for 1 minute. Next, pour in the vegetable broth and crushed red pepper, whisk together.
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Add the thinly sliced potato and let cook for 10 mins. Cut each of the potato gnocchi in half. Add them to the pot and let simmer for another 5 minutes.
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Add in the chopped spinach/kale and let wilt. Pour in half and half and let heat through. Season with salt and pepper to taste.
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Serve hot in bowls topped with shredded parmesan cheese.
Recipe Notes
We've also made this with almond milk in the place of half and half. It's not quite as creamy that way, but equally delish.
