Zuppa Toscana

INGREDIENTS:

• 1 pound ground hot* (or mild) Italian sausage

• 1 small white onion, peeled and diced

• 4 cups good-quality chicken stock

• 1 (12-ounce) jar DeLallo roasted red peppers, drained and diced

• 1 bunch kale, roughly chopped (and stems removed, if desired)

• 1 pound DeLallo potato gnocchi

• 1/2 cup heavy cream

• salt and pepper

• optional toppings: freshly shaved or grated Parmesan cheese, crumbled bacon

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 (still over medium-high heat).  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.  (I used about 1 teaspoon salt, 1/2 teaspoon pepper.)

Label (13): Zuppa Toscana Thaw everything except bag of kale. Place contents of sausage bag along with chicken broth in a large stockpot. Bring mixture to a simmer over medium-high heat. Add kale and gnocchi. Cook for 5 minutes, or til gnocchi are cooked through and tender. Stir in cream. Season to taste with salt and pepper (not included). Top with parmesan cheese and crumbled bacon.

Extra parts (included): chicken broth, gnocchi