7-Ingredient Easy Zuppa Toscana

• 1 pound ground hot* 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

*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.)
Serve warm with desired toppings.
You can also refrigerate this in a sealed container for up to 3 days.