Gnocchi, Sausage and Spinach Soup

This is my favorite way to eat gnocchi; swimming in a basil-infused broth with bits of spicy sausage, roasted red peppers and fresh baby spinach leaves.

I prefer eating my gnocchi in soup rather than on a plate smothered in sauce. Not because I don’t like them that way. Even when they’re light and airy like clouds they expand later so I feel as if I swallowed a rock. A large, heavy one. 

The problem is I tend to eat them like they’re pasta. Which you should definitely not do. Even though they are a type of pasta…gnocchi are made of potato and flour making them much more filling.

Eating them in this creamy soup means I can enjoy a few and still save room for other ingredients. Because there’s more to life than gnocchi.

Gnocchi, Sausage and Spinach Soup

Rating: 51

Yield: 4 - 5 servings

Gnocchi, Sausage and Spinach Soup

Potato gnocchi with spicy sausage, roasted red peppers and fresh baby spinach in a creamy broth.

Ingredients:

1 yellow onion, diced
1 roasted red pepper, diced
olive oil, for sauteing
sea or Kosher salt and fresh black pepper
1 pound Italian sausage, ground or removed from casings, hot or sweet
4 cloves garlic, minced
1 teaspoon dried basil, crushed between fingers
32 ounces low-sodium chicken broth
1 pound potato gnocchi
2 cups fresh baby spinach leaves, rough chopped
3/4 cup half & half or heavy cream (light is ok)
1 heaping tablespoon fresh basil, chopped
fresh grated Parmesan cheese, for serving

Instructions:

  1. In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.
  2. Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
  3. Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.
http://www.cinnamonspiceandeverythingnice.com/gnocchi-sausage-and-spinach-soup/

Comments

  1. Jody says

    Do you think it would totally change the flavor to use either vegetable or beef broth? My husband is allergic to poultry so no chicken broth/stock over here :-(

  2. Nicole says

    I’m just now eating this for the first time and it’s so yummy! The only change I made was chicken sausage instead and I added sliced avocado on top. :)

  3. Nicole says

    Oh no! I’m out of cream and half n half. Could I use milk? I’ve got it simmering now. Also, do you think I could add tomatoes?

    • Reeni says

      Yes you can it just won’t be as rich or as thick! It should taste fine! Do you have evaporated milk? Use that if you do instead. And yes! You can add tomatoes! Thanks for making it Nicole! Enjoy!

      • Nicole says

        Thanks for your quick reply. The hubby is grabbing half n half on the way home. Thank goodness for him!

  4. Hope says

    Omg! I made this tonight with a few minor tweaks and it was the best soup I’ve ever made/had! I doubled it and shared and everyone raved about it! Thanks for sharing. It willbe a regular around here now!

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