sausage, kale, and gnocchi soup

prep: 10 MINUTES cook: 25 MINUTES total: 35 MINUTES serves 8

This is Josh’s favorite soup, a take on zuppa Toscana, the classic Tuscan dish made with kale, cannellini beans, potatoes, and bacon. To make a quicker version that’s still just as hearty and delicious, we swapped out the potatoes for store-bought gnocchi, a nugget-shaped pasta made with potatoes and flour that cooks up in minutes. Then we added sausage and a dash of heavy cream to make it even more filling. I serve this with crusty bread and plenty of Parmesan for sprinkling, and all my boys are very happy campers.

1 pound Italian sausage, removed from casings

6 slices bacon, chopped

1 medium yellow onion, chopped

3 garlic cloves, minced

¼ teaspoon crushed red pepper flakes

4 cups chopped stemmed kale

7 cups chicken broth

1 pound store-bought mini potato gnocchi (we love DeLallo)

1 cup heavy cream

Kosher salt and freshly ground black pepper

Grated Parmesan cheese, for serving (optional)

1 Set a large skillet over medium heat. Add the sausage meat and cook, breaking it up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate that has been lined with paper towels and let drain.

2 In a large pot, cook the bacon over medium heat and let it slowly start to render and crisp up, about 2 minutes. Add the onion and cook for 3 to 5 minutes, stirring occasionally. Stir in the garlic, red pepper flakes, and kale and cook for 2 minutes, until the kale is wilted and softened. Add the sausage and stir to combine. Pour in the broth and bring to a low boil. Stir in the gnocchi and cook until the gnocchi float to the top, 3 to 5 minutes.

3 Reduce the heat to low and stir in the cream. Season the soup with salt and pepper to taste. Continue simmering until the soup is warmed through. Ladle into bowls and garnish with Parmesan cheese, if desired.