Gnocchi Zuppa Toscana

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place pancetta in a large Dutch oven over medium heat. Cook, stirring occasionally, until the pancetta is crispy and the fat has rendered, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate or cutting board. Discard all but 1 tbsp of fat from the pot, and return the pot to medium heat.

Step 2

Add the chicken, sausage and onion to the pot. Cook, breaking up the sausage with a wooden spoon, until the sausage is browned and the onion is soft and translucent, 5 to 8 minutes. Add the garlic and celery and cook, stirring occasionally, until the celery is soft, about 2 minutes. Stir in the broth, basil, oregano, and red pepper flakes. Season with salt and pepper. Increase the heat to high and bring to a boil. Cook until the flavors have melted, about 5 minutes. Stir in the kale or spinach to wilt. Reduce the heat to medium and add the coconut milk, cream, parmesan, and gnocchi. Simmer until the gnocchi is cooked, 3 to 5 minutes, stirring occasionally.

Step 3

Divide the soup among bowls. Before serving, top with the reserved pancetta and great additional parmesan cheese over the top