Sausage Gnocchi Soup
This sausage gnocchi soup recipe has flavorful Italian sausage, pillowy gnocchi, and vegetables enveloped in a comforting tomato broth! It's so simple to make.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 16 ounces Italian sausage see note
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 2 medium carrots peeled & sliced fairly thin
- 4 cloves garlic minced
- 4 cups chicken broth
- 1 (14 ounce) can tomato sauce
- 1 pound uncooked potato gnocchi
- 1/2 teaspoon Italian seasoning
- 2-3 cups (packed) fresh baby spinach
- Handful fresh basil
- Salt & pepper to taste
Instructions
- Add the oil and sausage to a large soup pot. Cook over medium-high heat until browned (about 10 minutes), then transfer to a paper towel lined plate.
- If the pot is looking a bit dry, add a splash of olive oil to it. Add the onion, celery, and carrots to the pot, and sauté for 8-10 minutes, until the onions are lightly browned and the celery and carrots have softened a bit.
- Stir in the garlic and cook for about 30 seconds.
- Add the sausage back to the pot, and then add in the chicken broth, tomato sauce, gnocchi, and Italian seasoning. Bring the soup to a boil, and then reduce the heat to medium-low and simmer for 10 minutes with the lid slightly open. Give it a stir a couple of times so that nothing is sticking to the bottom of the pot.
- Stir in the spinach and basil, season with salt & pepper as needed, and enjoy!
Notes
- Use ground Italian sausage or take the sausage meat out of the casings and crumble it into the soup pot.
- This recipe also can be found in the soup chapter of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Calories: 450kcal | Carbohydrates: 36g | Protein: 16g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 61mg | Sodium: 1737mg | Potassium: 597mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4722IU | Vitamin C: 12mg | Calcium: 76mg | Iron: 5mg
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