7-Ingredient Zuppa Toscana (Creamy Gnocchi Soup with Sausage and Kale)

Directions

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