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Creamy Sausage Gnocchi Soup

A cozy one for cool evenings. The sausage browns in the same pot the soup is made in, and the gnocchi cooks right in the broth, so there is nothing extra to boil.

• Prep10 min
• Cook25 min
• Serves4

Ingredients

• 1 lb Italian sausage, casings removed
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, chopped
• 1/2 cup dry white wine
• 3 cups chicken broth
• 1 cup heavy cream
• 1 package (16 oz) potato gnocchi
• 2 big handfuls of baby spinach
• Salt and pepper

Steps

1. Brown the sausage in a large pot over medium-high heat, breaking it up as it cooks, about 6 minutes.
2. Add the garlic and sun-dried tomatoes and stir for a minute.
3. Pour in the wine and scrape up the browned bits from the bottom of the pot. Let it bubble for 2 minutes.
4. Add the broth and cream and bring to a gentle simmer.
5. Stir in the gnocchi and cook about 4 minutes, until they float.
6. Add the spinach, let it wilt, then taste and season with salt and pepper.

Kate’s tip. Use mild or spicy sausage, whichever your table likes.

Education, not medical advice. If you have a food allergy or a medical diet, check the ingredients against what works for you.