Everything you love about zuppa toscana in a form that's more transportable and easier for small children to eat.

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Place bacon slices on a microwave-safe plate between 4 sheets of paper towels. Microwave until sizzling and browned, about 4 minutes. Let cool for 10 minutes; chop.

  • Cook Italian sausage over medium-high heat in a 15-inch frying pan or large pot until browned, about 5 minutes.

  • Reduce heat to medium. Add onion and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in flour. Pour in chicken broth and bring to a boil. Reduce heat and simmer until thickened, about 5 minutes. Fold spinach in carefully, stirring until wilted, about 2 minutes. Add gnocchi and heavy cream, stirring mixture until thoroughly combined.

  • Transfer mixture into a 9x13-inch baking pan. Top with bacon pieces and Parmesan cheese.

  • Bake in the preheated oven until cheese is golden brown, about 30 minutes. Season with salt and pepper.

Cook's Note:

You can substitute kale for spinach.

Nutrition Facts

491 calories; protein 19.7g 40% DV; carbohydrates 22.6g 7% DV; fat 36g 55% DV; cholesterol 100mg 33% DV; sodium 1227.5mg 49% DV. Full Nutrition
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