Q1: What is the absolute, number one secret to a creamy soup that doesn't curdle or break?

The secret is to add your dairy ingredients at the very end, over a low heat . After your soup base has simmered, be sure to turn the heat on your stove down to the lowest setting before you stir in your heavy cream. Adding dairy to a rapidly boiling or an overly hot liquid is the number one cause of a sauce "breaking" or curdling.

Q2: Can I make this soup ahead of time?

This soup is at its absolute best when it is served fresh, so the gnocchi is perfectly tender and pillowy. However, you can save a ton of time by preparing the soup base (the cooked sausage, the aromatics, and the broth) ahead of time and storing it in the refrigerator. When you are ready to eat, you can simply bring the base to a simmer and proceed with cooking the fresh gnocchi and adding the cream.

Q3: What is the best kind of sausage to use for a Zuppa Toscana?

A high-quality, bulk spicy or mild Italian sausage will provide the most authentic and delicious flavor. The classic fennel and other savory seasonings in the sausage are the key that infuses the entire broth with a deep, complex flavor.

Q4: Can I freeze this soup?

Because this soup contains both dairy (heavy cream) and gnocchi, it is not an ideal candidate for freezing . The texture of both the cream-based broth and the tender gnocchi can change significantly upon thawing and reheating.

Gnocchi are a type of classic, Italian "dumpling." The most common variety, and the one that is perfect for this recipe, is a potato gnocchi , which is made from a simple dough of cooked, mashed potatoes and flour. They have a wonderfully soft, tender, and pillowy texture when they are cooked.

Gnocchi Zuppa Toscana (Better Than Olive Garden!)

A quick and creamy one-pot soup, this Gnocchi Zuppa Toscana is a comforting twist on the classic Italian favorite. The recipe features browned Italian sausage in a rich and simple broth made from chicken stock and heavy cream. Instead of potatoes, this version uses soft, pillowy potato gnocchi, which are cooked directly in the broth. Fresh baby spinach is wilted into the soup at the very end for a touch of freshness. It’s a hearty and satisfying meal that comes together in under 30 minutes.

Author: Evelyn

Ingredients

1 lb Italian sausage
4 cups chicken broth
2 cups heavy cream
3 cups baby spinach
1 package (16 oz) gnocchi
1/2 tsp red pepper flakes

Instructions

In a large pot or Dutch oven, cook the Italian sausage over medium heat until it is browned, breaking it up into crumbles. Drain any excess fat.
Add the chicken broth to the pot and bring it to a boil.
Stir in the gnocchi and cook for 3–4 minutes, or until they float to the surface.
Lower the heat to a simmer. Stir in the heavy cream and the fresh spinach.
Continue to gently simmer until the soup is hot and the spinach has wilted.
Sprinkle with red pepper flakes before serving.

Notes

This is a very fast one-pot meal, perfect for a busy weeknight.
Cooking the gnocchi directly in the broth is a key time-saving step and also helps to slightly thicken the soup.
The cream and spinach are added at the very end of the cooking process over low heat to prevent the cream from curdling and the spinach from overcooking.

Find it online: https://cookupjoy.com/gnocchi-zuppa-toscana/