Gnocchi Sausage and Spinach Soup
Try this Gnocchi Sausage and Spinach Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
- 1 teaspoon dried basil
- 1 yellow onion diced
- 3 tablespoons tomato paste
- salt and fresh black pepper to taste
- 1 roasted red pepper diced (i use store bought)
- 1 pound italian chicken sausage (bulk or removed from casi
- 4 cloves, garlic minced
- 32 ounces low-sodium chicken broth
- 1 pound gnocchi or 1 cup dried rotini noodles (2 cups cook
- 2 cups fresh baby spinach leaves rough chopped
- 3/4 cup half & half or heavy cream (i used half and half a
- parmesan cheese fresh grated
- Carbohydrate 4.93045991685118 g
- Cholesterol 0 mg
- Fat 0.110457916634137 g
- Fiber 0.956604170177722 g
- Protein 3.041617075221 g
- Saturated Fat 0.0242474999930787 g
- Serving Size 1 1 -8 (341g)
- Sodium 366.302874585217 mg
- Sugar 3.97385574667346 g
- Trans Fat 0.0363669583234359 g
- Calories 30 calories
In a dutch oven or soup pot, brown the italian sausage. Remove with slotted spoon and set aside. Drain all but 1 tablespoon of the excess oil. Add onion and red pepper cook over medium-low heat until tender. Add garlic and tomato paste to onion mixture and saute until fragrant.Add sausage to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.Add gnocchi (or noodles), and spinach, bring to a simmer and cook until gnocchi puff up and start to float, about 10 minutes.Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese and Spedini Bread. Yumbo!
