Sausage Gnocchi Soup Recipe
This one pot sausage gnocchi soup comes together in 5 simple steps. Dinner is served in under 45 minutes!
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Fat 15
Carbs 38
Protein 22
Yield 8
Ingredients
- 1 lb. ground Italian sausage
- 1 medium yellow onion minced
- 8-oz. sliced Bella mushrooms white works, too
- 4 cloves garlic minced
- 2 large carrots sliced into half moons
- 1 teaspoon dried minced garlic
- 1 teaspoon dried minced onion
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt or more, to taste
- 1 15-oz. can diced tomatoes
- 8 cups broth any kind (we used beef broth)
- 1 15-oz. can white northern beans rinsed and drained
- 5-oz. fresh spinach
- 1 lb. potato gnocchi
- 1.5 tablespoons vinegar-based hot sauce
Instructions
- Place the Italian sausage in a large stock pot or dutch oven and cook it over medium/high heat. When the Italian sausage is partially cooked (after 2 or 3 minutes) but still pink, add onion. Saute for 2-3 minutes.
- Next, add mushrooms and garlic. Saute for 5 minutes or until the mushrooms cook down. Add the carrots and all the spices and saute for another 2-3 minutes.
- Next add diced tomatoes and broth and bring to a boil. Once boiling, add white beans, spinach, and gnocchi. Continue boiling for an additional 3 minutes to cook the gnocchi.
- After 3 minutes, turn the heat down to low and let simmer for 5-10 minutes. Give the soup a taste and add salt as needed.
- Serve with freshly cracked pepper.
Tips & Notes
- Salt- salt may vary depending on the type of broth you use.
Nutrition Facts
Calories: 395kcal | Carbohydrates: 38g | Protein: 22g | Fat: 15g | Fiber: 4g | Sugar: 5g