We started calling this ‘shut up soup’, because we took one bite and said “Oh shut up!, that is so good!”.
I am a soupateer, a soup savant, a master of the broth!….(you could say, I love soup 🙂 and this soup is a 5 spoon award winner. It is flawless, it has a deep flavor and isn’t to heavy. Very simple to make with not too many ingredients. Soup perfection….ahhh.
I added a bit of tomato paste because I love the flavor of tomato and cream and wanted to intensify that. I would also double the batch. Serves about 6 the way it is, and it’s even better the next day so double up! Serve with Spedini Bread!
If you are not a big gnocchi fan, you could substitute a thick pasta like rotini or penne.
Gnocci, Sausage and Spinach Soup
1 yellow onion, diced 1 roasted red pepper, diced 2 tablespoons olive oil salt and fresh black pepper to taste 1 pound Italian chicken sausage (bulk or removed from casings) 4 cloves, garlic, minced 3 tablespoons tomato paste 1 teaspoon dried basil 32 ounces low-sodium chicken broth 1 pound gnocchi 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
- 1 yellow onion diced
- 1 roasted red pepper diced
- 2 tablespoons olive oil
- 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
- 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, saute onion and red pepper in 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 and tomato paste to onion mixture and saute until fragrant.
Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
Add gnocchi 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!