Gnocchi Sausage and Spinach Soup

• Produce

  • 2 cups Baby spinach, fresh rough leaves
  • 1 tsp Basil, dried
  • 1 Yellow onion

• Canned Goods

  • 32 oz Chicken broth, low-sodium
  • 3 tbsp Tomato paste

• Pasta & Grains

  • 1 lb Gnocchi

• Baking & Spices

  • 4 Cloves
  • 1 Red pepper, roasted
  • 1 Salt and fresh black pepper

• Dairy

  • 3/4 cup Half & half or heavy cream
  • 1 Parmesan cheese, grated fresh

• Other

  • 1 pound Italian chicken sausage (bulk or removed from casings

Found on laughingspatula.com

Description

Directions

• 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!