Loaded with Italian sausage, bacon, tender gnocchi, and fresh kale, this creamy Gnocchi Zuppa Toscana Soup is packed with comfort and flavor. If you like Olive Garden’s Zuppa Toscana, you’re going to LOVE this amazing homemade version even more!
EASY & DELICIOUS OLIVE GARDEN COPYCAT SOUP RECIPE
Another day, another soup recipe, but Gnocchi Zuppa Toscana is one of the tastiest, most comforting soups on Earth! It is safe to say everyone will go back for seconds with this soup.
Also, if your family is anything like mine, you will all argue over who gets to soak up the very last drops of it with a slice of fresh homemade bread. 😍
Gnocchi not your thing?! Go for my Smoked Sausage, Kale and Potato Soup – it’s aaaaah.may.zing!
HOW DO YOU MAKE GNOCCHI ZUPPA TOSCANA SOUP?
Simple and easy to make, Gnocchi Zuppa Toscana comes together in about 30 minutes with only a handful of ingredients.
- We will start with sautéing our onions, bacon, and garlic in a dutch oven or a soup pot.
- Then, we will add in Italian Sausage and cook until browned, about 5 minutes more. You can use hot or mild sausage.
- In the same pot, you will want to add in some chicken broth and bring mixture to a simmer.
- Next, we are going to add in gnocchi and kale, and continue to cook for few more minutes before stirring in a bit of heavy cream.
- Remove from heat, taste for seasonings and adjust.
- Ladle into soup bowls and serve with a sprinkle of freshly grated parmesan cheese.
WHAT SHOULD I SERVE WITH ZUPPA TOSCANA
To turn this soup into a well rounded dinner, I suggest serving it with a side of bread and a salad;
- No Knead Skillet Olive Bread
- No-Rise Slow Cooker Basil Pesto Bread
- Apples and Bacon Salad
- Green Bean and Egg Salad with Garlic Parmesan Vinaigrette
HOW TO FREEZE ZUPPA TOSCANA
- Transfer cooked, COMPLETELY COOLED soup to large freezer bags; seal the bag and store in the freezer for up to 3 months.
- Thaw overnight in the fridge; when ready to eat, reheat soup on the stove over medium heat.
- Soup can also be stored safely in the fridge for 3 to 4 days.
MORE SOUP RECIPES
- Creamy Tortellini Soup
- Italian Sausage Soup with Kale and Beans
- Lighter Loaded Baked Potato Soup
- Minestrone Soup
Gnocchi Zuppa Toscana
- 1/2 tablespoon extra virgin olive oil
- 4 slices bacon, diced
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 pound Italian Sausage, hot or mild, casings removed
- 6 cups low sodium fat free chicken broth
- salt and fresh ground pepper, to taste
- 1 pound potato gnocchi
- 2 cups packed chopped kale
- 1/2 cup heavy cream
- freshly grated Parmesan cheese, for serving (optional)
- Heat olive oil in a large dutch oven or non-stick soup pot over medium-high heat.
- Add in diced bacon and diced onions; cook for 2 minutes, or until onions begin to soften.
- Add garlic and continue to cook for 30 seconds, or until fragrant.
- Stir in the the sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5 more minutes.
- Add chicken broth, salt and pepper; bring soup to a boil then reduce heat to medium-low and stir in gnocchi and kale.
- Cook for 5 minutes.
- Stir in the heavy cream and cook for 2 more minutes.
- Remove from heat; taste for seasonings and adjust accordingly.
- Ladle soup into bowls; sprinkle with parmesan cheese and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
20 comments on “Gnocchi Zuppa Toscana Soup Recipe”
What would be a good substitution for Kale? My Dad can not eat anything that is high in vitamin K. Thank you!
Any leafy greens can be used, doesn’t have to be kale, but I personally would just leave it out completely. I say that because, as far as I know, Vitamin K is found in a lot of green leafy veggies, such as kale, spinach, collards, Swiss chard, romaine, and so on.
How would the directions change if trying this in a slow cooker?
You’ll need to brown the sausage and fry the bacon and onions – so don’t skip steps 1 to 4 in the recipe. 😊 Then, add all that to the slow cooker insert along with the broth. Cover and cook on high for 4 hours or low for 6 to 7 hours.
Add the heavy cream and gnocchi, cover, and continue to cook for 30 minutes, or until gnocchi is soft and soup has thickened a bit.
Add in the chopped kale, cover, and cook for about 5 minutes, or until kale is wilted. Taste soup for salt and pepper, and adjust accordingly. Serve.
What is the serving size for 437 cal posted as a “serving size” ? Thanks for the help! Looks like a great recipe!
You have a huge ad at the top right of your recipes. Not only is it distracting, it hides so much of the info. I screenshot recipes I want to try before I add them to my personal recipe book. This makes it harder than it needs to be to collect what looks like a great recipe!
I’m sorry, I know and I completely understand what you are saying. No one likes ads, but I can’t remove the ad because I need the revenue to run this website.
But, you can click on the “PRINT” button – there’s one at the very top of the post and there’s another one within the recipe box – and that will open up a new clean window with just the recipe on it. That should help with screenshotting the recipe, only. I hope this helps. Sincerely, Katerina.
I’m drooling this is everything I love!
One of my favourite soups to make at home. And the kale stands up to freezing the extra soup/leftoves.
This is the perfect recipe to introduce my girls too. They are just starting to want more than just typical kiddie food! This looks delicious!