Gnocchi Sausage & Spinach Soup
Gnocchi, Sausage & Spinach Soup is the ultimate ‘comfort food’ soup with spicy sausage and bites of gnocchi. Top with croutons and Parmesan and dig in.
Servings 6 servings
Equipment
- large stockpot
- ladle
Ingredients
- 1 box potato gnocchi
- 12 ounces baby spinach
- 1/2 pound Italian sausage
- 1 tablespoon butter divided
- 1 tablespoon flour
- 1 cup cherry tomatoes halved
- 1 small white onion chopped
- 3 cloves garlic chopped
- 3 teaspoon 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 too fast and get bitter.1 box potato gnocchi, 1 small white onion, 3 cloves garlic
- Add the sausage and cook until browned. Once the sausage is cooked, drain but leave a small amount of oil. Add the spinach into the pot.1/2 pound Italian sausage, 12 ounces baby spinach
- Add the other half of my butter. Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.1 tablespoon butter, 1 cup cherry tomatoes
- To the sausage mixture, sprinkle 1 Tbs of flour over it and stir to combine the flour.1 tablespoon flour
- Add the water and chicken bouillon. Add the gnocchi to the pot and set to cook over medium heat for 10 minutes.4 cups water, 3 teaspoon chicken bouillon
- Serve it up and add croutons & additional Parmesan. Enjoy!1/4 cup parmesan
Notes
Tips for making this recipe:
- I like to use water and chicken bouillon in place of chicken stock but you can substitute for 4 cups of chicken broth if you prefer.
- Make it spicy by using hot Italian sausage in this recipe.
- To store: add to a covered container and eat within 3 days. Heat in the microwave or on the stovetop in a stockpot.