Zuppa Toscana (Gnocchi, Sausage, & Kale Soup)

Here we are again, another Monday means another recipe! Yum!

Raise your hand if you love S O U P! ME ME ME! :)

I cannot get enough of soup - I could literally have it everyday and never get tired of it. One of my favorite things about soup, is that it never disappoints & it's easy! If you are ever not loving the flavor, just add seasoning and it fixes everything!

This recipe is one of my favorite soups EVER! My sweet sister cooked it for us at her house and it was so amazing that I literally made it within the next week!

There's pretty much only one thing I changed from the original recipe - less cream - which means less calories & more soup to enjoy :)

This soup is best served with some yummy bread & a glass of wine. I recommend Trader Joe's 'Whole Wheat British Muffins' with some garlic & real butter all toasted in the oven & Michael David's 'Freakshow' :) {Every time I drink this wine I can't help but think of American Horror Story - If ya know, ya know :)}

(Recipe originally from GimmeSomeOven.com)

Have an awesome Monday & check out the recipe below! 

XO, Mal

Ingredients: (Organic When Possible)

1lb of ground Hot Italian sausage *Hot is important, but you can see I stuck to sausage links

1 small white onion, peeled and diced (more onion the better)

4 cups low sodium organic chicken stock

1 12oz jar of Roasted Red Peppers, drained & diced

1 bunch of kale (the more you add, the more crunch)

1lb gnocchi (whole wheat preferred) 

1/4 cup heavy cream (original called for 1/2 cup)

salt & pepper

parmesan cheese for topping

Directions:

Add Italian sausage & diced onion to a large pot. Cook over medium-high heat until sausage is completely browned, stirring occasionally with spoon. If grease, drain.

Then add in the chicken stock & diced roasted red peppers.

Bring the mixture to a simmer.

Once it reached a simmer reduce heat to medium-low and then add the kale & gnocchi.

Continue stirring.

Cook for 5 minutes, or until gnocchi are cooked through & tender.

Stir in heavy cream.

Season to taste.

Serve warm with parmesan on top & bread on the side with a glass of wine.

*You can refrigerate this yummy soup in a sealed container (Pyrex are my fav) for up to 3 days - but it doesn't last that long in my house - we devour it as fast as possible :)