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 ¾ 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)
- 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
- ¾ 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!