Sausage Gnocchi Soup
Sausage gnocchi soup is easy and ready in 30 minutes. It's perfect for a quick weeknight dinner that's hearty and simple.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Olive Oil
- 1 large Onion
- 4 cloves Garlic (Minced)
- 14 oz. Sweet Italian Chicken Sausage
- 1 lb White button Mushrooms (Sliced)
- 3 tbsp Tomato Paste
- 1 can Crushed Tomatoes (15 oz.)
- 1 tsp Salt
- 1/2 tsp Oregano
- 2 cups Chicken Stock
- 1 cup Water
- 2 cup Baby Spinach
- 1 lb Gnocchi (Uncooked)
Instructions
- 1
Heat the olive oil in a large pot (preferably a Dutch oven) over medium heat.
- 2
Once the olive oil is warm and shimmery, saute onion until golden and translucent.
- 3
Add in garlic and saute for a couple of minutes.
- 4
Add in sweet Italian chicken sausage and break it into small pieces as you're cooking it. Stir and cooked until it's browned.
- 5
Add in sliced mushrooms and cook for 5 minutes until the mushrooms release their juice.
- 6
Next, add tomato paste and crushed tomatoes, mix well so everything is incorporated.
- 7
Season with salt and oregano.
- 8
Add in water, bring to simmer and cook for 10 minutes.
- 9
Add in baby spinach and cook for 5 minutes until they start wilting.
- 10
Add in gnocchi and cook for three minutes until they start floating.
- 11
Serve warm.