A recipe re-doooo ! I first posted this in December of 2011. It is the most popular soup recipe on this blog. It’s good….like really good, but as mentioned in previous posts, I am a much better cook than a speller. Seems I misspelled Gnocchi on my original post. Left out the “H”. What the H?
My bad spelling is embedded on the picture from 2011, and I no longer have the software I used, so it is permanent. It just floats out there on the internet, making me look more stupid every day…
I received a snarky little note from an Italian gal pointing out my grave mistake. Maybe she was having a bad pasta day or something, she certainly could have been nicer, but I am glad someone FINALLY pointed it out! Holy cow this thing has been viewed hundreds of thousands of times, not to mention the re-pins on Pinterest! Nobody noticed? …guess they just wanted some good soup. al diavolo control ortografico! (don’t you love google translation! ).
This recipe is easy and fresh or I wouldn’t be posting it, and of course there is enough for a family of 4 plus left overs for lunch …of course!
If you are not a Gnocci…ahem, I mean Gnocchi fan, then rotini noodles work well. In fact I make it more with noodles than I do with Gnocchi.
If you want another great soup that is spelled correctly – Try this Chicken Parmesan Soup! Just as fast and just as fresh!
Gnocchi Sausage and Spinach Soup
- 1 yellow onion diced
- 1 roasted red pepper diced (I use store bought)
- salt and fresh black pepper to taste
- 1 pound Italian chicken sausage bulk or removed from casings
- 3 tablespoons tomato paste
- 1 teaspoon dried basil
- 32 ounces low-sodium chicken broth
- 1 pound gnocchi or 1 cup dried rotini noodles 2 cups cooked
- 2 cups fresh baby spinach leaves rough chopped
- 3/4 cup half & half or heavy cream I used half and half and got a great result
- Parmesan cheese fresh grated
In a dutch oven or soup pot, brown the italian sausage. Remove with slotted spoon and set aside. Drain all but 1 tablespoon of the excess oil. Add onion and red pepper cook over medium-low heat until tender. Add garlic and tomato paste to onion mixture and saute until fragrant.
Add sausage to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
Add gnocchi (or noodles), and spinach, bring to a simmer and cook until gnocchi puff up and start to float, about 10 minutes.
Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese and Spedini Bread. Yumbo!