7-Ingredient Zuppa Toscana

Ingredients

• Salt
• Heavy cream
• Pepper
• Onion
• Chicken stock
• Red pepper
• Cream
• Chicken

Directions

1. Add Italian sausage and diced onion to the large stockpot or Dutch oven.
2. Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon.
3. Drain out as much of the excess grease as possible.
4. Then add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat).
5. Once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine.
6. Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender.
7. Stir in the heavy cream.
8. Season to taste with salt and pepper. (I used about 1 teaspoon salt, 1/2 teaspoon pepper.)
9. Serve warm with desired toppings.
10. You can also refrigerate this in a sealed container for up to 3 days.