30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Olive Garden Zuppa Toscana Gnocchi
An enhanced version of the classic Zuppa Toscana Gnocchi, featuring higher-quality ingredients and a more nuanced flavor profile.
Total Time
75
Yield
6
Calories
500 cal
Difficulty
Medium
Cuisine
Italian
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What You'll Need
Equipment:
Large pot or Dutch oven, Spoon, Cutting board, Knife •
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Instructions
Heat the Olive oil in a large pot or Dutch oven over medium-high heat. Brown the Sausage, breaking it up with a spoon. Drain off any excess grease.
Add the Yellow onion and cook until softened, about 5 minutes. Add the Garlic and cook for 1 minute more.
Deglaze the pot with the Dry white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly.
Pour in the Chicken broth and add the Yukon gold potato, Italian seasoning, and Red pepper flakes. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
Stir in the Lacinato kale and cook until wilted, about 5 minutes.
Add the Heavy cream and bring to a gentle simmer. Season with Salt and Black pepper to taste.
Cook the Gnocchi according to package directions. Drain and add to the soup. Heat through.
