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5 from 1 vote
Red Bowl of Gnocchi Zuppa Italian Soup with Kale and Sausage
Gnocchi Zuppa Toscana Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Easy, hearty zuppa toscana recipe loaded with Italian chicken sausage, potato gnocchi and kale in a silky creamy broth.

Course: Soup
Cuisine: Italian
Servings: 6 people
Calories: 318.6 kcal
Author: Florentina
  • 1/2 onion diced
  • 5 cloves garlic
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 1 lb Italian Sausage (mild) chicken
  • 1 tsp red pepper flakes
  • 1 c heavy cream
  • 6-7 c vegetable stock
  • 6 oz baby kale leaves, spinach or chard
  • sea salt to taste optional
  • 2 tbsp all purpose flour
  • 2 egg yolks organic
  • 1 lb potato gnocchi or 4 golden potatoes (diced)
  1. Add a lug of olive oil to a heavy bottom soup pot and brown the Italian sausage for a few minutes on medium low flame. Use a slotted spoon to transfer it to a bowl and keep warm.

  2. Add the onion with a pinch of sea salt to the pot with the sausage drippings and saute for about 10 minutes until translucent. Stir in the garlic, red pepper flakes and give it a good stir.

  3. Add the 2 tablespoons of butter and allow it to melt. Add the flour and whisk well until incorporated with the oils.

  4. Whisk in the vegetable stock and bring to a gentle simmer.

  5. Add the gnocchi or potatoes and cook together until the gnocchi float to the top, about 3 minutes (or the potatoes have softened)

  6. Add the sausage back into the soup together with the kale or spinach and stir to combine. 

  7. In a small bowl whisk together the heavy cream and the egg yolks then gently pour the mixture in the zuppa toscana. Simmer gently for 3 minutes until heated through.

  8. Taste and adjust seasonings with more sea salt.

  9. Serve hot with a drizzle of extra virgin olive oil on top, extra red pepper flakes and crusty bread on the side.

Nutrition Facts
Gnocchi Zuppa Toscana Recipe
Amount Per Serving
Calories 318.6
* Percent Daily Values are based on a 2000 calorie diet.