Gnocchi, Sausage & Spinach Soup #SundaySupper

I first made this Gnocchi, Sausage & Spinach Soup recipe as something quick to take my best friend who was sick in the hospital. I was originally going to make a pasta dish with most of these ingredients but adjusted it on the fly to make the ultimate ‘comfort food’ soup to take to her so she could skip the hospital food. I’m glad I did because it has become something that I now make, a lot.

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten

Top this with some homemade croutons and a sprinkle of Parmesan. The croutons give it really good crunch. Now on to the soup!

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten

Start by melting half of the butter in a large stockpot, adding the onions and cook until softened.  Add garlic now—not before it will brown to fast and get bitter.

Now add your sausage and cook until browned. Once the sausage is cooked I usually either drain this on a plate with a paper towel or drain in colander. I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.  I now also add the other half of my butter.  Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.

To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour.  This is what thickens the stock.

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten

Add the chicken stock now.  I love using bouillon so I heat up 1 cup of water and dissolve the cubes in that.  Then add the remaining water after that.  Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.

Serve it up and add croutons & additional Parmesan.  And here you are……

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Originally published March, 2016. Updated photos & recipe.

Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your soup pot boiling all Winter long.

Comfort Food Soup and Stew Recipes #SundaySupper

Superb Soups

Stupendous Soups

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten #soup #gnocchi #spinach
Print Recipe
Gnocchi Sausage & Spinach Soup
The ultimate ‘comfort food’ soup with spicy sausage and bites of gnocchi. Top with homemade croutons and Parmesan and dig in.
Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten
Instructions
  1. Start by melting half of the butter in a large stockpot, adding the onions and cook until softened. Add garlic now—not before it will brown to fast and get bitter.
  2. Add your sausage and cook until browned. Once the sausage is cooked drain **I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.
  3. Add the other half of my butter. Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.
  4. To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour.
  5. Add the chicken stock. Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.
  6. Serve it up and add croutons & additional Parmesan. Enjoy!
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Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese #SundaySupper

Even though it’s Spring it’s still kind of on-again, off-again cold here in Michigan.  Yuck!  But this weekend it was SUPER nice out.  It rained toward the back end of the week but by Saturday it was nice enough that the kids could play outside and today is supposed to be even better.  So let’s start off  Mitten Movie Night with a meal combo that hits the spot no matter the weather, soup & grilled cheese.

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

Mitten Movie Night was moved this week from Friday when it usually is to tonight.  We saved it because it’s a big TV night in our house.  It’s the The Walking Dead season finale.  Are you a fan?  What are your thought about tonight’s episode? Eeeeks! I found last season kind of bland but this season has certainly made up for it minus the first episode.  To go along with this gooey grilled cheese and yummy soup we are drinking some Guinness Golden Ale.  Now enough about zombies and on to the food!

'Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

This soup is so easy!  The thing that I love most about vegetable soups is that you can mix them up and then make them creamy with a little thing called a ‘immersion blender’.  I recently used it to make an amazing Asparagus Soup for another Sunday Supper.  I was trying to recreate a favorite of mine and it turned out perfect!

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

This soup is just a 4 step process: 1) Chop up the vegetables.  2) Mix these together in 2 Tbs oil.  3) Place on a baking sheet then roast them in a 350 degree oven for 40 minutes.  4) Once they are roasted add to a large stockpot with minced garlic, puree, chicken/vegetable stock and sugar.  Set to low/medium heat while you make up the grilled cheese.

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

For the grilled cheese you could use any kind of bread.  This sandwich is made with English Muffin Bread that Little A and I made.  He loves to help me in the kitchen so I am always looking for things to bake because it’s something that I would like to get better at as well. Mix the mayo, cheese and pimento in a bowl.  Slice and spread butter on the bread.  Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.  This sandwich is a perfect for dipping.

After your grilled cheese is nice and toast-y and the soup is nice and roast-y your ready.  And here you are….

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you so much to this weeks host Rini from Healing Tomato.  What a perfect fit for this Sunday Supper! Check out all the other delicious tomato recipes below:

Sunday Supper Recipes Using Fresh Tomatoes

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

 

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten #SundaySupper #tomatosoup #grilledcheese
Print Recipe
Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese
Tomatoes turn sweet when roasted with red peppers. Blended into a smooth soup. Don't forget a gooey grilled cheese with pimento to dip into it. A wonderful soup and sandwich combo for lunch or dinner.
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Tomato & Roasted Red Pepper Soup
Pimento Grilled Cheese
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Tomato & Roasted Red Pepper Soup
Pimento Grilled Cheese
Instructions
Tomato & Roasted Red Pepper Soup
  1. Chop up the vegetables: tomatoes, red pepper and onion.
  2. Mix these together in 2 Tbs oil.
  3. Place on a baking sheet then roast them in a 350 degree oven for 40 minutes.
  4. Once they are roasted add to a large stockpot with minced garlic, tomato puree, chicken/vegetable stock and sugar. Set to low/medium heat.
Pimento Grilled Cheese
  1. Mix the mayo, cheese and pimento in a bowl. Slice and spread butter on the bread.
  2. Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.
  3. Add soup to the bowl and plate the grilled cheese. Enjoy!
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Asparagus Soup #SundaySupper

When my husband and I got married we went to Riviera Maya for our honeymoon.  Where we stayed at had the best Asparagus Soup.  I would order it every night for a late night snack…and I’ll admit that I would order a steak with it too.  Hey we were on vacation!  So when this weeks Sunday Supper theme came out, Easy Spring Recipes, I knew I had to finally try and recreate this soup recipe with one of my favorite Spring vegetables.

Asparagus Soup | Bottom Left of the Mitten

I looked up the hotel to share with you only to find out that now it’s totally under a different name.  When we went it was the Adventura Spa Palace but now it’s Hard Rock Riviera MayaI was kind of sad finding out about this because it was always a hope that we would go back one day.  I guess though change is inevitable.  It has been over 13 years and it would give us an opportunity to try out a new location.  Until then though I can try to make this soup and reminisce about the wonderful time we had.  And I’m glad I took the challenge to try to make my own because it worked out perfectly!  Now on to the food.

Asparagus Soup | Bottom Left of the Mitten

One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus.  I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap!  A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving.  Thinking about this got me interested in knowing when fruits and vegetables are at their peak growing season in Michigan.  I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available.  Check it out to see what goodies are coming soon to a farm near you.

Asparagus Soup | Bottom Left of the Mitten

This asparagus soup recipe ended up being so simple.   Chop off those pesky hard ends on the asparagus and throw them out.  Then chop the rest in equal pieces.  Heat up some oil in the bottom of a large pot over medium/high heat.  Add the asparagus and 3 cloves of minced garlic.  Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.  Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.

Making this soup ‘creamy’ is a two step process.  One is to use a little tool called an ‘immersion blender’.  This is actually something my Mother-In-Law gave me and I don’t use it too often but always glad I have it as part of my kitchen.  If you do not have one I would suggest taking most of the soup mixture and putting into a blender.  Should give the same exact effect with just a little more work.  For the second part of adding creaminess, take a small bowl add the milk, remaining flour and cornstarch.  Stir to combine then add to the soup mixutre.  Finally the last part of making this soup ‘Wow’ is adding the thyme, nutmeg and Parmesan.

Top this creamy soup off with some homemade croutons.  And here you are…..

AspargurusSoup_Final

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you so much to this weeks Sunday Supper host Anne from Simple and Savory.  Check out all these wonderful Spring recipes from other taste makers:

Breakfast

Cakes, Pies, and Sweets

Cookies and Bars

Main Courses

Pastas

Seafood

Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Asparagus Soup | Bottom Left of the Mitten #SundaySupper #asparagus #spring #soup recipe
Print Recipe
Asparagus Soup
Asparagus is cooked until tender then made creamy with milk and Parmesan. Top with crunchy homemade croutons to complete this delicious and light meal.
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Instructions
  1. Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
  2. Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
  3. Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
  4. Use an immersion blender or regular blender to cream the vegetables.
  5. Take a small bowl add the milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture.
  6. Add the thyme, nutmeg and Parmesan.
  7. Top this creamy soup off with some homemade croutons. Enjoy!
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Thirteen Bean & Bacon Soup

Well, we missed the snow!  Last Saturday we hightailed it out of here when it just started sleeting and missed the light dusting that came soon after.  Where did we head to you might ask?  Oh, a little place called ‘Disney’!  While Michigan had it’s first cold spell we were basking in the sun, swimming & riding roller coasters. It was a great trip but now it’s time to settle into the reality that Winter is coming.  I’m okay with that–because I get to celebrate Mitten Movie Night snuggled up while the wind howls drinking some craft beer and enjoying a warm bowl of soup.  My Thirteen Bean & Bacon Soup to be exact.

Thirteen Bean & Bacon Soup from Bottom Left of the Mitten

With this soup recipe we’re having Accumulation from New Belgium.  New Belgium has some of the best seasonal beers and this is one of my favorites.  A White IPA perfectly pairs with the beefy bacon and tang of the tomato base in this bean and bacon soup.  The tomato comes from a favorite of mine, condensed soup.  This time of year I can get such a great deal on them so I stock up.  Adding it to recipes like my Cream of Chicken Bake or just for heating up to dip grilled cheese in.

For the movie we’re watching Elf.  Will Ferrell is my favorite actor.  As I mentioned before I really think he’s one of Hollywood’s hottest.  I also need to watch a holiday movie because after spending Thanksgiving week in Florida I’ll be honest, I kind of forgot that it even IS the holidays.  When we got to the hotel in Disney they were playing Christmas songs and it was decorated but something just felt ‘off’ about it.

Don’t get me wrong, Disney World does a fantastic job, but they do not have the two things that make the season for a Michigander and that’s bone chilling cold and the possibility of a White Christmas.  It may seem like I’m a State snob but I’m not Michigan has ‘Winter Wonderland’ in spades and we do it better than most.  Time to reset my mind now that we’re home.  So enough about that…let’s get back to the food!

Thirteen Bean & Bacon Soup | Bottom Left of the Mitten

This Thirteen Bean mix came from Fresh Thyme Market in Mishawaka, IN.  We’ve been to this store a few times but just decided to peruse the loose bins section.  The convenience of filling the bags with just the amount I needed and the ‘required’ gummy worms that Little A was unable to leave the store without was great.  If you can’t find a bean combination I’m sure a great northern bean would work as well.

Starting off soak your beans for 6-8 hours in cold water.  Drain the water and rinse them when it’s time to cook the soup.  Add 5 cups of chicken stock to a large stock pot with the beans then set to medium heat.  Now dice the bacon and cook to the preferred doneness.

Thirteen Bean & Bacon Soup from Bottom Left of the Mitten

While the bacon is cooking chop the onions, garlic and carrots.  When bacon has cooked remove and put on a plate with a paper towel. Reserve 1 Tbs of the bacon grease.  Add onions, garlic and carrots to the pan with the bacon grease and sautee for 5 minutes. Let the veggies slightly softened.  To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.

Into the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.  Set to low/medium heat then cover and let it do it’s thing for around 1-1/2 hours.  Chop up some green onion for the top and here you are….

Thirteen Bean & Bacon Soup from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Thirteen Bean & Bacon Soup from Bottom Left of the Mitten
Print Recipe
Thirteen Bean & Bacon Soup
Who knew that making a delicious soup could be so simple and taste as good as the canned original? Hearty beans and smoky bacon make for a cozy winter meal.
Thirteen Bean & Bacon Soup from Bottom Left of the Mitten
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Thirteen Bean & Bacon Soup from Bottom Left of the Mitten
Instructions
  1. Soak beans for 6-8 hours in cold water. Drain the water and rinse them.
  2. Add 5 cups of chicken stock to a covered pot with the beans then set to medium heat.
  3. Dice and cook bacon to desired doneness.
  4. Chop the onions, garlic and carrots. When bacon has cooked remove the bacon and put on a plate with a paper towel reserving 1 Tbs of the bacon grease. Add onions, garlic and carrots to the pan with the bacon grease and sautee for 5 minutes until the veggies have slightly softened. To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.
  5. To the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.
  6. Set to low/medium heat and let it do it's thing for around 1-1/2 hours.
  7. Place in a serving bowl and add chopped green onions if desired. Enjoy!
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Easy Chicken & Dumplings #SundaySupper

This week officially was the start of sports season.  My son started football practice which means that except for a few weeks over the holidays my husband, who coaches most of his sports, and him are gone to practice at least 2 nights a week.  Then every Saturday is a game.  For football, soccer and basketball…until mid-March.  So that means I need to have quick meals ready before they are back out the door again.  One of my kids favorites is this Easy Chicken & Dumplings.  I can get this on the table and it’s a great way to make sure he’s got good wholesome fuel to power him through his practices.

Kids favorite Easy Chicken & Dumplings from Bottom Left of the Mitten

The things I use for these are usually what I have on hand in my pantry and freezer.  Freezer you say?  Yes, freezer.  When I find carrots and celery on sale I will chop them up and put them in a plastic freezer bag and put them in the freezer.  It ensures that I always have these on hand for soups.  So gather your ingredients….

Easy Chicken & Dumplings from Bottom Left of the Mitten

For this recipe use any type of shredded chicken you desire.  I personally like to use chicken thighs that I cook in the crock pot with just salt and pepper then shred.  I used the whole large package and had enough leftover for chicken tacos later in the week.  Win! Of course though you can just as easily use leftover rotisserie chicken or cook a few chicken breasts on the stove.

Easy Chicken & Dumplings from Bottom Left of the Mitten

Chop all your good veggies up.  Add to a large pot with your 2 Tbs. butter.  Saute for around 5 minutes to make onion and garlic soft.  Now add your stock and water.  (I use chicken bouillon versus chicken stock.  This is a preferred taste for me so feel free to use either.  When using chicken bouillon I usually heat water to boil and place cubes in that water to dissolve.  Then then just add the remaining water separate.  This is what you see in my Donald Duck cup.  From one of my favorite places ever, Disney World!)  Finally add your chicken.

Easy Chicken & Dumplings from Bottom Left of the Mitten

Bring your pot to a good rolling boil for around 10 minutes.  Time to make your biscuits.  Add milk, oregano, thyme and the Jiffy mix.  Stir to combine.  Viola!  Done.  Easy as that!  Once pot is at a rolling boil you are going to drop your biscuit mix in one spoonful at a time on top of the broth and vegetables.  Drop all the way around filling up the top of the pot.

Chicken & Dumplings from Bottom Left of the Mitten

Keep the pot at a roiling boil for another 10 minutes.  This is the consistency you want.  The dumplings cooked completely through.

Chicken & Dumplings from Bottom Left of the Mitten

This is a perfect & easy weeknight dinner that your kids will love, trust me!  And here you are…….

Easy Chicken & Dumplings from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to Ellen Folkman from Family Around the Table for hosting this weeks Sunday Supper.  Keep kids happy with these other Kid Friendly Recipes from the Sunday Supper Family.

Appetizers

Desserts

Main Dish

Snacks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Recipe
Easy Chicken & Dumplings
A quick and hearty meal that's Kid Approved!
Kids favorite Easy Chicken & Dumplings from Bottom Left of the Mitten
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Kids favorite Easy Chicken & Dumplings from Bottom Left of the Mitten
Instructions
  1. Chop all veggies up. Add to a large pot with your 2 Tbs. butter. Saute for around 5 minutes to make onion and garlic soft.
  2. Now add your stock and water. Finally add your chicken. Simmer on a rolling boil for 10 minutes.
  3. For biscuits: Add milk, oregano, thyme and the Jiffy mix. Stir to combine. Once pot is at a rolling boil for 10 minutes you are going to drop your biscuit mix in one spoonful at a time on top of the broth and vegetables. Drop all the way around filling up the top of the pot.
  4. Keep the pot at a roiling boil for another 10 minutes. This is the consistency you want. The dumplings cooked completely through.
  5. Serve & enjoy!
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