If you like Olive Garden’s Zuppa Toscana, you're going to love this amazing homemade version! A delicious creamy soup with Italian sausage, bacon, kale, and gnocchi.
Heat olive oil in a large Dutch oven or a soup pot set over medium-high heat.
Add in the diced bacon and diced onions; cook for 2 to 3 minutes or until the onions begin to soften. Add garlic and continue to cook for 15 seconds or until fragrant.
Stir in 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 the 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 the 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.
Course: Soup
Cuisine: Italian
Keyword: gnocchi, italian sausage, potato soup recipe, potatoes, soup recipe