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zuppa toscana gnocchi soup

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!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Author Leslie- Lala & Zo

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

  1. 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.

  2. Next, add in the diced onion, carrot and celery, cook until tender. Stir in the garlic and cook for 1 minute, do not burn. 

  3. Sprinkle in the flour and cook for 1 minute. Next, pour in the vegetable broth and crushed red pepper, whisk together. 

  4. 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.

  5. 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.

  6. 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.