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
- 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
- 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.
- Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
- 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.