A couple of weeks ago, I was searching for some gluten-free soup recipes and stumbled upon this gem from Cinnamon Spice and Everything Nice.  I skeptically made it the first time, since John hates spinach, as I was positive he would veto it once he saw green leaves floating on the surface.  Can you believe he didn’t even notice?  Score for Melissa in finding and making a recipe that gets John to eat spinach!!

The first time I made this, it was a bit of a pilot run (the John/spinach situation), so I made just enough for us to try.  Now when I make this, I always double it.  It’s delicious as leftovers, so I always make enough so that I’m able to freeze some for an easy meal later on.

Gnocchi, Sausage, and Spinach Soup

Ingredients:

  • 1 yellow onion, diced
  • 1 roasted red pepper, diced (I just used jarred roasted red peppers)
  • 1 tbsp. olive oil, for sauteing
  • salt and pepper to taste
  • 1 lb Ground Italian sausage, hot or sweet (when I’m doubling this recipe, I use one pound of each and it’s delish)
  • 4 cloves garlic, minced
  • 1 tsp. dried basil
  • 32 oz. low-sodium chicken broth
  • 1 lb. potato gnocchi (I use Whole Food’s Gluten-free brand)
  • 2 cups fresh baby spinach leaves, roughly chopped
  • ¾ cup half & half or heavy cream
  • 2 tbsp. fresh basil, chopped
  • fresh grated parmesan cheese, for serving

Instructions:

  1. In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.
  2. Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
  3. Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.

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