With just a few simple and wholesome ingredients you can make this most amazing and comforting soup in less than 30 minutes!
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 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!
Simple and flavorful soup with sausage and gnocchi that comes together in 30 minutes!
- 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
- 3 garlic cloves, chopped
- 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!