EASY weeknight dinner for these upcoming cold Fall and Winter nights. It takes about 30 minutes total from start to finish! This flavor combination is rich and bold. Best part: only a handful of ingredients!
This #wrecipe is one of my originals and absolute favorites! I hope you all enjoy it as much as our family does.
Options: You could use Kale instead of Spinach. Heck, add any veggies that are taking up space in your freezer! Also, if you like things on the spicer side, use Hot sausage and red pepper flakes. If you are watching calories, you can also substitute coconut milk for the heavy cream. I used the wild garlic gnocchi from World Market. I absolutely love it and make sure it’s on my list every time I go.
Creamy Sausage Gnocchi Soup
EASY weeknight dinner for these upcoming cold Fall and Winter nights. It takes about 30 minutes total from start to finish! This flavor combination is rich and bold. Best part: only a handful of ingredients!
Ingredients
- 1 lb Italian sausage ground
- 1 tbsp olive oil
- 1/2 white onion diced
- 4 cloves garlic minced
- 1 cup shredded carrots
- 1 tbsp Italian seasoning
- 1 quart chicken stock 32 ounces
- 6 oz tomato paste
- 1 cup heavy cream
- 2 cups fresh spinach
- 16 ounces gnocchi
Instructions
- In the base of a dutch oven, heat 1 tbsp olive oil over medium heat. Brown the sausage with the diced onions. When the sausage is browned and onions are translucent, add the minced garlic and continue cooking until fragrant. Add the carrots and Italian seasoning. Mix well.Next, add the chicken stock and tomato stock. Stir well. Finally, add the heavy cream and gnocchi. Bring to a boil. Then, add the spinach and reduce to a simmer for 7-10 mins, until gnocchi is cooked through. Serve with warm, crusty bread. Store leftovers in an airtight container in the refrigerator. Add additional broth to thin the soup.
