With just a few simple and wholesome ingredients, you can make this most amazing and comforting Gnocchi Sausage Soup in less than 30 minutes!
A recipe re-doooo !  We first posted this in December of 2011.  That’s like a 100 in blog years.  This was our first viral recipe and I remember doing cart wheels in the kitchen…not pretty, lemme tell ya and it’s a small kitchen.  A simple little happy dance woulda sufficed but we are food drama queens so I celebrated big…
We love this soup for so many reasons. Â First because it tastes good! Â Close second, it requires very little effort. Â Made with simple ingredients that come together in a big way.
Gnocchi is readily available in stores these day. You will find it in the pasta aisle.  I found this at my local grocers and paid 1.99 for it..a nice surprise. I remember when it was closer to six bucks.
BUT, if your not a fan of gnocchi or can’t find it, Â rotini noodles are a great sub.Â
Sausage: We used mild italian style. Easy to find, easy to use. Â You can sub chicken sausage, spicy sausage, just about any kind of uncooked sausage. Â NOTE: As much as we love smoked, cooked sausage I find the smoky flavor doesn’t pair as well with this soup as uncooked sausage.
Once you have sautéed your sausage and added the veggies, there isn’t much left to it!
I like heavy cream but I have made this with half and half and have gotten great results.
Sub great add-ins would be chopped carrot, celery, regular red pepper in lieu of roasted.
The sausage does most of the seasoning for you. Â It enhances the broth and cream…so the better the sausage, the better your soup!
SALT: Â I didn’t give specific quantities of salt because if you use low sodium broth or very salty sausage it will vary greatly. Â Your taste buds are the best tool for this. Â Love my job!
We have a over 40 easy, fast and fresh soup recipes to share with you! Â You can see them all HERE!
To soup! Â The fast, the fresh and the flavorful!
Clink!
Kathi
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Gnocchi Sausage and Spinach Soup
Ingredients
- 1 pound mild Italian sausage bulk or removed from casings
- 1 small yellow onion, diced
- 3 garlic cloves, chopped
- 2 roasted red peppers, diced I use store bought
- 3 tablespoons tomato paste about half of a 6 ounce can
- salt and fresh black pepper to taste sausage is salty. Taste before adding a pinch was a time
- 1 teaspoon dried basil
- 48 ounces chicken broth 1 1/2 boxes
- 1 pound gnocchi or 1 cup dried rotini noodles
- 2 cups fresh baby spinach leaves rough chopped
- 3/4 cup heavy cream or half and half
- Parmesan cheese for topping fresh grated
Instructions
- In a dutch oven or large soup pot, brown the sausage. Tipping the pan, remove all but one tablespoon of the grease.
- To the sausage add chopped onion. Sauce until tender. About 5 minutes.
- Add roasted red pepper, garlic and tomato paste sausage onion mixture. Saute until fragrant and tomato paste is incorporated into the sausage.
- Add chicken stock, cream and basil. Bring to a simmer and add gnocchi. Cook for 5-10 minutes or until gnocchi is tender and floats to the top.
- Turn off heat and add spinach. Let spinach wilt and serve!
- Top with a sprinkle of parmesan cheese and serve with fresh crusty bread and simple green salad if desired.
Notes
Gnocchi can be subbed with rotini noodles if you prefer.
Nutrition
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