Italian Gnocchi Soup

• Meat

  • 1 lb Italian sausage, ground

• Produce

  • 1 6 oz package Baby spinach, fresh leaves
  • 1 14.5 oz can Tomatoes with basil
  • 1 32 oz carton Vegetable

• Condiments

  • 1/2 cup Basil pesto

• Pasta & Grains

  • 1 16 oz package Gnocchi

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground

• Dairy

  • 1/2 cup Parmesan cheese

Found on missinthekitchen.com

Ingredients

• 1 pound Italian Sausage (ground, not in casings) cooked and drained
• 1 32 oz carton vegetable (or chicken) broth
• 1 14.5 oz can diced tomatoes with basil, garlic and oregano, undrained
• 1 16 oz package gnocchi (not refrigerated or frozen)
• 1 6 oz package fresh baby spinach leaves
• ½ teaspoon freshly ground black pepper
• ½ cup basil pesto
• ½ cup freshly grated parmesan cheese

Directions

• In a 4 quart Dutch oven, bring broth and tomatoes to a boil. Add gnocchi. Return to a boil; reduce heat. Simmer 2-4 minutes until gnocchi float to top.
• Add cooked sausage and spinach, stirring until spinach is wilted. Stir in pepper.
• Ladle into bowls and top each serving with 1 tablespoon pesto and 1 tablespoon cheese.