Cauliflower Gnocchi Zuppa Toscana

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  Italian Pork Sausage(454g)
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  Low Sodium Chicken Broth(480g)
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  1 teaspoon kosher salt
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  Red pepper flakes(5g)
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  Kale(960g)
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  Cauliflower Gnocchi, Frozen

Instructions

1. 1Heat a large saucepan over medium-high heat. Add the Italian pork sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink, 6–8 minutes.
2. 2Pour in the low sodium chicken broth and add the red pepper flakes. Bring to a simmer over medium heat, stirring occasionally, 2–3 minutes.
3. 3Add the cauliflower gnocchi to the simmering broth and cook for 3–4 minutes, stirring gently until the gnocchi begins to soften.
4. 4Stir in the raw kale and simmer over medium heat until the kale is completely wilted and tender, 2–3 minutes more.
5. 5Divide the zuppa toscana evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
6. 6To reheat, transfer a portion to a saucepan over medium heat and warm through, stirring occasionally, 4–5 minutes, until steaming. Add a splash of broth if needed to restore consistency.