Gnocchi, Sausage & Spinach Soup is filling and great on cold nights.
When I first made this, 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.
I’m glad I did because it has become something that I now make often. Little pillows of potato gnocchi, spinach, tomatoes, and spicy sausage swirl around in a delicious broth.
Top this with some homemade croutons and a sprinkle of Parmesan. The croutons give it a really good crunch.
How to make Gnocchi, Sausage & Spinach 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.
Now add the 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 a 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.
Now add the other half of the butter. Wilt the spinach. Chop up your tomato and add to the pot. Add the 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.
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……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your soup pot boiling all Winter long.
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Gnocchi Sausage & Spinach Soup
Ingredients
- 1 box potato gnocchi
- 12 ounces baby spinach
- 1/2 pound Italian sausage
- 1 Tbs butter divided
- 1 Tbs flour
- 1 cup cherry tomatoes hlaved
- 1 small white onion chopped
- 3 cloves garlic chopped
- 3 tsp chicken bouillon
- 4 cups water
- 1/4 cup parmesan plus additional for topping
Instructions
- 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.
- 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.
- 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.
- Add the chicken stock. 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. Enjoy!
Originally published in October of 2017. Updated photos & recipe October of 2020
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