Nothing says comfort food quite like a warm bowl of homemade soup! Created in partnership with J Squared Eatz, this Creamy Zuppa Toscana with Italian Sausage & Gnocchi puts a delicious twist on the Italian-American favorite. Bianco & Sons Cheese & Garlic Sausage brings rich, savory flavor to a creamy Parmesan-infused broth loaded with pillowy potato gnocchi, tender Tuscan kale, and cannellini beans. With simple ingredients and just one pot, this hearty sausage and gnocchi soup comes together in about 45 minutes, making it perfect for chilly fall evenings, busy weeknights, or a cozy Sunday dinner with the family.
Prep Time: 10–15 minutes | Cook Time: 25–30 minutes | Total Time: 35–45 minutes
Serves: 4–6
INGREDIENTS
Creamy Tuscan Sausage & Gnocchi Soup
- 1 lb Bianco & Sons Cheese & Garlic Sausage, removed from casings and broken into ½-inch pieces
- 12 oz store-bought potato gnocchi of choice
- 1 small red onion, diced
- 1 medium carrot, diced
- 4 garlic cloves, minced
- 1–3 tsp crushed Calabrian chili
- ½ bunch Tuscan (lacinato) kale, tough ribs removed and leaves sliced into ¼-inch ribbons
- 1 (14 oz) can cannellini beans, drained
- 5 cups chicken or vegetable stock
- ½ cup dry white wine
- ½ cup heavy cream
- 1 Parmigiano-Reggiano rind
- 1 tsp fresh rosemary
- 1 tbsp extra virgin olive oil
- Kosher salt and freshly cracked black pepper, to taste
Garnish
- Freshly grated Pecorino Romano
- Fresh Italian parsley, minced
METHOD
Prepare the Creamy Tuscan Sausage & Gnocchi Soup
1. Brown the sausage.
Add 1 tablespoon of olive oil to a Dutch oven or deep-sided pot along with the Bianco & Sons Cheese & Garlic Sausage, broken into approximately ½-inch pieces. Cook over medium heat, using a wooden spoon to break the sausage into irregular, bite-sized pieces. Continue cooking until browned and caramelized. The sausage will finish cooking in the broth.
2. Sauté the aromatics.
Add the diced red onion and carrot to the sausage and season lightly with kosher salt and freshly cracked black pepper. Sauté for 4–6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
3. Bloom the garlic, rosemary, and Calabrian chili.
Stir in the minced garlic, fresh rosemary, and crushed Calabrian chili. Continue cooking for 30–60 seconds, stirring frequently, until fragrant without allowing the garlic to burn.
4. Deglaze with white wine.
Pour in the dry white wine, scraping the bottom of the Dutch oven to release any browned bits. Allow the wine to simmer and reduce slightly before adding the chicken or vegetable stock and Parmigiano-Reggiano rind. Bring to a gentle simmer and cook for 10 minutes, allowing the sausage to finish cooking and the Parmesan rind to infuse the broth.
5. Add the cannellini beans and thicken the broth.
Remove and discard the Parmigiano-Reggiano rind. Add the drained cannellini beans and simmer for an additional 5 minutes, until heated through.
Using an immersion blender, pulse briefly until approximately half the beans are puréed, slightly thickening the broth while leaving the remaining beans and sausage pieces intact. Alternatively, use a potato masher to gently crush a portion of the beans.
6. Cook the gnocchi and Tuscan kale.
Add the potato gnocchi and sliced Tuscan kale to the simmering soup. Cook for approximately 3 minutes, or until the gnocchi are cooked through and float to the surface.
Stir in the heavy cream until fully incorporated. Taste and adjust the seasoning with kosher salt and freshly cracked black pepper as needed.
TO SERVE
- Ladle the warm Zuppa Toscana into serving bowls, making sure each portion has plenty of sausage, gnocchi, cannellini beans, and Tuscan kale.
- Finish with freshly grated Pecorino Romano and minced Italian parsley. Serve with crusty bread for soaking up the creamy broth. Mangia!
J Squared Pro Tips
- Build flavor from the start. Browning the sausage directly in the Dutch oven allows the fat to render and creates caramelized bits that form a flavorful foundation for the broth. The sausage doesn't need to cook completely at this stage, as it will finish cooking during the simmer.
- Don't skip the wine reduction. Allowing the white wine to reduce before adding the stock concentrates its flavor and adds a subtle acidity that balances the richness of the sausage and cream.
- Make the most of the Parmesan rind. Simmering a Parmigiano-Reggiano rind in the broth adds savory depth and richness. Remove it before blending the beans.
- Use the beans to create creaminess. Puréeing approximately half the cannellini beans naturally thickens the broth without relying entirely on heavy cream. Pulse briefly to maintain a rustic consistency with plenty of whole beans and sausage throughout.
- Watch the gnocchi closely. Store-bought potato gnocchi cook quickly, typically in about 3 minutes. Once they float and are cooked through, avoid prolonged simmering to prevent them from becoming overly soft.
- Keep it loose. The gnocchi and cannellini beans will continue to absorb liquid as the soup sits. Add a splash of stock when reheating to restore a loose, creamy consistency.