Slow Cooker Creamy Sausage Gnocchi Soup
Ingredients
The soup
-
1
lb
Italian Sausage, ground
-
1
Onion, diced
-
2
Carrots, chopped
-
2
ribs
Celery, diced
-
4
cloves
Garlic, pressed or finely minced
-
1
Bay Leaf
-
2
sprigs
Fresh Rosemary
-
3
sprigs
Fresh Thyme
-
½
teaspoon
Basil, dried
-
½
teaspoon
Salt
-
¼
teaspoon
Pepper
-
4
cups
Chicken Broth, low sodium
-
1
lb
Gnocchi
To thicken
-
2
cups
Half and Half (or heavy cream, evaporated milk), divided
-
2
Tablespoons
Corn Starch
To finish
-
½
cup
Parmesan Cheese, grated
-
5
oz
Baby Spinach Leaves
Instructions
- Brown the sausage in a frying pan until cooked through, then drain and add to the slow cooker.
- Add onion, carrot, celery, garlic, bay leaf, rosemary, thyme, basil, salt, pepper, and chicken broth to the slow cooker. Stir and cook on High for 3 hours or Low for 6 hours.
- After the cooking time, add gnocchi and 1 cup of the half and half.
- To thicken, mix corn starch with the other cup of half and half to create a slurry, then add it to the slow cooker and stir. Cook for another 30 minutes on High or 1 hour on Low.
- Once done, stir in the parmesan cheese and add spinach. Stir and let it heat through until the spinach wilts.
- Serve hot.
Nutrition Facts (estimated)
Servings
6 - 8
Calories
480
Total fat
30g
Total carbohydrates
40g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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