Italian Sausage and Gnocchi Soup
Servings: 4 meals
Ingredients
- 1 TBSP unsalted butter
- 1 TBSP olive oil
- 1 pound ground Italian sausage (sweet or spicy, your preference!)
- 2 clove garlic minced
- 1/2 yellow onion diced
- 2 carrot diced, about 1 cup
- 1 celery stick diced, optional
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp sage
- 1/2 tsp thyme
- 1/2 tsp mustard powder
- 1/4 tsp paprika
- 4 TBSP all-purpose flour
- 3 cups chicken broth or veggie broth
- 1 cup half and half or heavy cream or milk of your choice
- 10 oz spinach fresh or frozen
- 1 lb package of gnocchi
Instructions
- In a large pot, heat butter and olive oil over medium-high flame. Add sausage and cook until brown while breaking up the large pieces, 5-8 minutes. Once the sausage is almost done, add garlic and stir until fragrant, about 10 seconds.
- While the sausage cooks, bring a pot of water to boil for your gnocchi.
- Add onion and carrots into the pot with the sausage and cook until onion becomes translucent, 3-5 minutes. Add the salt, pepper, sage, thyme, mustard powder and paprika and mix.
- Add flour and mix, cooking for about 2 minutes to get rid of the raw flour taste. Slowly add broth 1 cup at a time, mixing until fully incorporated and bubbly between each addition.
- Cook gnocchi according to package instructions.
- Add half and half to soup and bring to a boil. Reduce heat and add spinach, stirring until wilted. Add cooked and drained gnocchi. Taste and add salt and pepper if needed. Serve with crusty bread or as is.
