Gnocchi Zuppa Toscana, does this dish sound familiar to you at all?
Maybe you’ve ate at this little mom n’ pop Italian restaurant named after the grove where they grow their produce… They make a classic Italian Zuppa Toscana there, and are famous for serving each meal with a simple salad and fresh warm bread…
I believe their restaurant is named, The Olive Garden?
That’s correct friends, the gorgeous soup that you are feasting your eyes upon is a straight-up Olive Garden copycat recipe.
And I am totally cool with that – no shame in my game. I have always taken pride in the fact that my taste can range anywhere from fancy-pants foodie to sweatpants and takeout. There’s room for all kinds in my book. One day I might be craving an authentic Neapolitan pizza made with the freshest ingredients, the next I’ll only have eyes for a greasy Pizza Hut personal pan. It’s cool, I don’t need to prove anything to anyone with what I eat.
So when my husband has a hankering for a little soup, salad, and bread sticks lunch at the OG, I am so down.
On the flip side though, being the food blogger that I am, when a recipe seems so simple (and is one of my husband’s favorites) you know I’m going to think about making my own version. It’s just what I do.
Without any further ado, here’s my take on this rich and comforting Italian soup. My recipe doesn’t depart too heavily from the original, all of the traditional flavors and ingredients are there, but if you’ll allow me to brag, I will say that I think my homemade rendition is better than the OG. Every recipe I saw for this soup called for potatoes, and it’s great that way too, but there is just something about Gnocchi. The soft mini potato dumplings make the dish something special; I’m fairly certain dumpling soup is the epitome of comfort food.
I hope you give this simple recipe a try; I think you will love it! And if you end up hankering for the OG’s version still? No hate here, there’s room for ALL types of food love at my table.
- 1 Pound mild Italian sausage
- 6 Cups chicken broth
- 2 Cups chopped kale
- 1 Small yellow onion
- 4 Cloves garlic
- 1 Package mini gnocchi
- 1 Cup heavy cream
- ½ Cup water mixed with 1 tablespoon cornstarch
- Sprinkle of dried red pepper flakes
- Salt and pepper to taste
- Top with cracked pepper, parmesan, and parsley
- Begin by chopping the onion, garlic, and kale; set them aside for later.
- Cook the sausage over medium heat in a large dutch oven or soup pot.
- When the sausage is finished, spoon it onto a paper towel lined plate to drain the excess grease. Wipe any leftover grease out of the dutch oven with a paper towel.
- Heat 2 tablespoons of olive oil in the same pot, add the onion and saute until translucent, next add the garlic and cook for another minute.
- Pour the broth into the pot, as the broth comes to a boil, mix the kale and sausage back in. Simmer the mixture on low heat until the kale softens (about 5-10 minutes).
- Stir the gnocchi and heavy cream into the soup; continue to simmer until the gnocchi is tender. If you like thicker soups, mix the ½ cup of water and tablespoon of cornstarch together well and stir the slurry into the soup.
- Once the gnocchi is cooked and the soup has thickened, adjust the spices to your taste (red pepper flakes optional) and serve with fresh bread, cracked pepper, parmasean cheese, and a sprinkle of parsley.