Italian Sausage and Gnocchi Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound Italian sausage, casing removed
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 12 ounces potato gnocchi
• 2 cups fresh spinach
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add Italian sausage and cook, breaking it into small pieces with a spoon, until browned.
4. 4 Pour in chicken broth and diced tomatoes, then add oregano, basil, and red pepper flakes. Bring to a simmer.
5. 5 Stir in gnocchi and cook according to package instructions until tender.
6. 6 Add spinach and cook until wilted.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with Parmesan cheese and fresh parsley.

Equipment

• Large pot
• Wooden spoon

Variations

• Add beans for extra protein.
• Substitute zucchini or kale for spinach for a different flavor profile.

Substitutions

• Use turkey sausage for a leaner option.
• Replace gnocchi with small pasta shapes if needed.

Pairings

• Crusty Italian bread
• A crisp green salad

Nutrition

Tips

• For extra flavor, sauté the aromatics until golden brown before adding the sausage.
• Feel free to add more broth if you prefer a thinner soup.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Serving Suggestions

• Serve with crusty bread for dipping.
• Pair with a simple green salad for a complete meal.

FAQ