Description
A warm, creamy, and savory soup with rich broth, tender gnocchi, and browned Italian sausage — perfect for busy weeknights.
Ingredients
- 1 lb (450 g) Italian sausage
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 4 cups (1 L) chicken broth
- 1 tsp dried oregano
- Pinch of red pepper flakes
- 1 lb (450 g) packaged potato gnocchi
- 1 cup (240 ml) heavy cream
- 2 cups packed baby spinach
- Salt and freshly ground black pepper to taste
Instructions
- In a 5–6 quart Dutch oven, brown the Italian sausage over medium-high heat for 6–8 minutes until caramelized. Drain excess fat.
- Sauté the onion, carrots, celery, and garlic for 4–5 minutes until tender.
- Add the chicken broth, dried oregano, and red pepper flakes, then bring to a simmer for 10–12 minutes.
- Stir in the gnocchi and cook for 3–5 minutes until they float and are tender.
- Reduce heat, stir in the heavy cream and baby spinach, and cook until spinach is wilted.
- Season to taste with salt and pepper and serve immediately.
Notes
For best flavor, brown the sausage properly. Adjust the thickness by reducing heat or adding more cream as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop cooking
- Cuisine: Italian