Italian Sausage, Gnocchi and Tomato Soup
Ingredients
The soup
-
1
pound
ground Italian sausage
-
1
tablespoon
olive oil
-
1
medium
white onion, diced
-
2
large
carrots, diced
-
3
stalks
celery, diced
-
2
bell peppers, diced
(1 red, 1 yellow)
-
5
cloves
garlic, minced
-
½
cup
dry red or white wine
-
4
cups
chicken stock
-
2
15-ounce cans
tomato sauce
-
1
15-ounce can
diced tomatoes
-
1
tablespoon
Italian seasoning
-
1
teaspoon
crushed red pepper flakes
-
1
16-ounce package
gnocchi
-
2
large handfuls
fresh baby spinach or roughly-chopped kale
Optional toppings
-
to taste
freshly-grated Parmesan cheese
-
to taste
finely-chopped fresh parsley or basil
Instructions
- 1. Brown the sausage in a large stockpot over medium-high heat, crumbling it as it cooks, then transfer it to a plate.
- 2. In the same pot, add olive oil if needed and sauté the onion for 3 minutes.
- 3. Add the carrots, celery, bell peppers, and garlic, and sauté for 5 more minutes.
- 4. Pour in the wine and deglaze the pot, scraping up any browned bits.
- 5. Add the chicken stock, tomato sauce, diced tomatoes, Italian seasoning, and red pepper flakes, then stir and bring to a simmer.
- 6. Reduce heat, cover, and simmer for 5-10 minutes until the vegetables are tender.
- 7. Stir in the cooked sausage, gnocchi, and spinach (or kale), and cook until the gnocchi float and are cooked through.
- 8. Taste and season with salt and pepper, then serve immediately with optional toppings.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
60mg
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