Gnocchi, Sausage & Spinach Soup

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.

The topping on this is homemade croutons and a sprinkle of parmesan. The croutons give it really good crunch. They are so easy to make so I almost always double the batch to have them on hand for salads.

So gather your ingredients and let’s get started!

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First, let’s make the croutons so that they can cook while you whip the soup up. I purchased these 2 buns at my local store.  **Tip: You know those leftover one off buns that you always end up with after eating brats or hot dogs? I keep a large freezer bag and add those to it when I get them and freeze them. When I want to make croutons I take out whatever amount I need defrost them to make this.

Cut the bread up into chunks and pour the oil & spice over the top. Use your hands to combine all the goodness.

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Spread on a baking sheet and pop into the oven at 350 degrees. Takes about 20 minutes. I just leave it in the oven to let it chill out and they are usually perfect if I take them out when I’m done making this soup.

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Now onto the soup.  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.

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Now add your sausage and cook until browned. This right here I could just eat with a spoon. Forget the other stuff!

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Oh, but the other stuff is so good.   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.

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Flick a couple times with the spoon. That is literally how fast this cooks.

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Chop up your tomato and add to the pot. Add your sausage back in.

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You’re almost done. See how quick that was! Now just add the water, chicken bouillon and gnocchi. Bring your pot to a boil and cook for 10 minutes.

Now add your parmesan and take the croutons out of the oven.

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

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

 

Print Recipe
Gnocchi Sausage & Spinach Soup
The ultimate ‘comfort food’ soup with crunchy homemade croutons.
Gnocchi Sausage & Spinach Soup
Course Main Dish
Cuisine Soup
Cook Time 20 minutes
Servings
servings
Ingredients
Gnocchi, Sausage & Spinach Soup
Crunchy Croutons
Course Main Dish
Cuisine Soup
Cook Time 20 minutes
Servings
servings
Ingredients
Gnocchi, Sausage & Spinach Soup
Crunchy Croutons
Gnocchi Sausage & Spinach Soup
Instructions
Gnocchi, Sausage & Spinach Soup
  1. Melt butter and sauté onion until softened. Add garlic and sausage. Sautee until the sausage is cooked through. Once cooked take sausage off and drain.
  2. Leave a little oil from the sausage in the pot and add spinach. Cook until wilted.
  3. Chop tomato and add to pot along with spinach. Add the sausage back into the pot.
  4. Add water, chicken bouillon and potato gnocchi. Bring to boil and cook for 10 minutes.
  5. At the end of the 10 minutes add parmesan cheese.
  6. Serve with croutons & additional parmesan.
Crunchy Croutons
  1. Cube bread. Add oil, Italian herbs and garlic powder. Mix with hands to coat bread with oil & spices. Spread on baking sheet.
  2. Bake at 350 degrees for 20 minutes.
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