zuppa toscana with gnocchi

A lighter, creamy copycat Zuppa Toscana made with crispy bacon, spicy Italian chicken sausage, kale, coconut milk, Parmesan, and cauliflower gnocchi for a hearty weeknight soup.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate or cutting board. Discard all but 1 tablespoon of fat from the pot, and return the pot to medium heat (see Note on page 186).

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 melded, about 5 minutes. Stir in the kale to wilt. Reduce the heat to medium and add the coconut milk, Parmesan, and gnocchi. Simmer until the gnocchi is cooked, 3 to 5 minutes.

Step 3

Divide the soup among bowls. Before serving, top with the reserved bacon, additional Parmesan, and fresh thyme, if desired.