Sausage and Gnocchi Soup
This hearty Sausage and Gnocchi soup recipe includes onions, carrots, celery, and spinach in a creamy broth topped with shredded Parmesan.
Servings 8
Calories 540kcal
Ingredients
- 1 lb ground Italian sausage
- 2 tablespoons butter
- ½ cup diced onion
- ½ cup diced carrots
- ½ cup diced celery
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- ½ teaspoon kosher salt more or less to taste
- ½ teaspoon black pepper more or less to taste
- 1 bay leaf
- (2) 16 ounce packages gnocchi cooked
- 2 cups half-n-half
- 5 ounces fresh baby spinach
- ½ cup shredded Parmesan
Instructions
- Brown the Italian sausage in a cast-iron Dutch oven or large pot. Drain the fat and set the sausage aside.
- Using the same pot, melt the butter over medium heat. Add the diced onions carrots, and celery. Saute for 3-4 minutes. Add the minced garlic and saute for 1-2 minutes.
- Sprinkle with flour and cook for 1-2 minutes, stirring constantly. Stir in the chicken broth, cooked Italian sausage, kosher salt, coarse-ground black pepper, and bay leaf, and bring to a boil. Turn the heat to low and simmer for 15 minutes, stirring occasionally. Discard the bay leaf.
- Stir in the cooked gnocchi and baby spinach. Stir until the spinach wilts a little, and then stir in the half-and-half. Cook on low for 7-10 minutes, stirring occasionally, until heated through.
- Serve with shredded Parmesan.
Video
Nutrition
Serving: 1.5cups | Calories: 540kcal | Carbohydrates: 48g | Protein: 19g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 1783mg | Potassium: 424mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3382IU | Vitamin C: 8mg | Calcium: 207mg | Iron: 6mg
